Chicken Cordon Bleu
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- 2 skinless boneless chicken breast, butterflied
- ¼ cup of finely shredded white cheese of your choce (swiss, provolone, mozzarella, etc)
- 2 very thin slices of cooked brown sugar deli ham
- ¼ cup butter, melted
- ½ cup bread crumbs, seasoned or plain
- ¼ teaspoon fresh thyme, chopped
- ¼ teaspoon garlic powder
- 2 teaspoons of mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
1Place each piece of chicken between 2 sheets of plastic wrap. Using the smooth side of a meat mallet, pound and flatten out to a 1/4-inch thickness.
2Remove plastic and top each piece of chicken with a slice of ham. Add 1/8 cup shredded cheese in the center each piece of ham. Fold edges of ham horizontally over cheese. (This helps keep the cheese enclosed in the rollup).
3Roll up the chicken, starting at the narrow end, over the filling. Secure with tooth picks.
4Melt butter in a shallow bowl or pie plate.
5In another shallow bowl, combine the bread crumbs, salt, pepper, thyme, and garlic powder.
6Lightly brush a little mustard on the top of chicken.
7Remove toothpicks and gently dip the rolled chicken in melted butter, then coat gently in the crumb mixture covering completely.
8Butter a small baking dish and place chicken logs seam side down. Secure ends with toothpicks if necessary.
9Bake uncovered at 350° for30-40 minutes or until chicken is no longer pink.
10Serve with gravy, hollandaise sauce, or leave plain.