easy chicken cordon bleu

How To Make easy chicken cordon bleu

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  1

  In the food processor pulse up the ritz crackers and torn up bread a few times to make coarse crumbs.
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  2

  Drizzle the melted butter over the crumbs and pulse a few more times to incorporate the butter into the crumbs.
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  3

  Pour the crumbs onto a cookie sheet and place in a 450° oven and cook until lightly browned about 3-5 minutes.
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  4

  Into the fat end of the raw chicken breast about 1/3rd the way down from the end , cut a slit about 3" long and make a pocket inside the breast , leaving about a 1/4" all around the chicken breast intact.
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  5

  Place about 2 Tablespoons of the shredded Swiss cheese along the center of the ham slice and roll up tight like a cigar shape. (I had to use 4 round slices of ham and put them together because I bought the wrong cut of ham)
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  6

  Cut the ends off of the rolled up ham to make the rolls uniform in length to the chicken breasts.
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  7

  Stuff 2 ham rolls beside each other in the prepared pocket of the chicken breast.
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  8

  Pull the top cut over and Press the sides of the chicken breast slit part together to seal the slit in the side of the chicken breast.
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  9

  Salt and pepper each side and place each chicken breast onto a platter.
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  10

  Once you have all of them together cover with plastic wrap and place in the refrigerator to seal together for 20 minutes *this is a very important step "DON'T SKIP THIS STEP"
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  11

  Add the Dijon mustard , garlic and onion powder to the 3 eggs.
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  12

  Prepare 3 dishes for dredging the chicken in. one for the flour , egg mixture and one for the toasted bread crumb mixture.
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  13

  Dredge the chicken in the flour and pat off any excess flour.
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  14

  Next using kitchen thongs dredge the floured chicken into the egg mixture.
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  15

  Next dredge into the toasted crumb mixture , patting the crumbs into the chicken breasts.
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  16

  Place onto a cookie sheet and place in a preheated oven @ 450° on the bottom rack for 10 minutes ; this will set the bottom.
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  17

  Than lower the oven temp to 400° and raise the chicken to the center rack and bake for an additional 20 minutes.
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  18

  Once you remove them from the oven , place tin foil in a tent fashion over them (not tight because you want them to stay crispy and not sweat) so they can rest for 5 minutes before cutting into them.
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