Chicken Cordon Bleu

Judy Wisniewski


I saw this on Rachael Ray, I had to exchange a few items like using dried herbs instead of fresh, jack daniels mustard and american cheese, came out awesome.

★★★★★ 2 votes


1 stick
1 Tbsp
jack daniels mustard
1 clove
2 Tbsp
grated shallots
1 tsp
dried tarragon
1 Tbsp
dried parsley
1 Tbsp
dried chives
seasoned salt to taste
juice of 1 lemon
boneless chicken breast - butterflied
4 slice
deli ham
4 slice
american cheese
1-2 c
egg beaters
1 c
italian bread crumbs
1 c
grated parm cheese
oil for frying


1In a food processor combine the butter mustard garlic shallot lemon juice seasoned salt herbs pulse until smooth, transfer to a baggie and freeze for at least 15 mins
2preheat oven 300
3place chicken under parchment paper and pound thin. remove butter from freezer, arrange a slice of ham, cheese and the seasoned butter on each breast and flap over to form a stuffed breast
4coat in flour, egg and breadcrumbs
5heat oil, place chicken in oil and brown on each side for 4 mins.
6add a wire rack to the top of a cookie sheet place the chicken on the wire rack, this helps keep the chicken crisp, place in the oven until you are ready to serve.

About this Recipe

Course/Dish: Chicken