Bacon Wrapped Chicken Cordon Bleu
Rose Mary Mogan
I had never made Cordon Bleu before, so I studied several recipes from various cookbooks & came up with my own version. It is much easier if you buy the chicken breast already boned, but because these were on sale, I could not pass up such a great deal. I bought about 8 packages on sale.
This is the first recipe I made from that sale, & even with my inexperience of never making this before, it really turned out great. Sanderson Chicken parts are much larger than most, so they can be cut in half once cooked.
4chicken breasts (boneless)pounded flat
4 slicethick sliced swiss cheese (or cheese of choice)
4 slicethick sliced ham ( i used polish ham)
1 1/2 Tbspsteak seasonig
1 1/2 Tbsppaprika & granulated garlic
1 1/2 cpanko bread crumbs
·non stick cooking spray
·grape tomatoes & fresh parsley for garnish (optional)
How to Make Bacon Wrapped Chicken Cordon Bleu
- Now lay a slice of ham towards the outer edge of breast, and then top with a slice of Swiss cheese.
Begin at outer edge of chicken breast, and roll towards other end of breast, tucking in the outer edges as much as possible to keep the cheese inside breast as it cooks. With seam side down carefully wrap two slices of bacon around breast to hold the seams in place. Sprinkle lightly with additional paprika if desired.
- Line a shallow baking pan with aluminum foil & Spray with non stick cooking spray. Now carefully place each breast on baking pan leaving space between each breast. Then spray each breast generously with butter flavored cooking spray, then top each breast with a generous amount of the bread crumbs dividing equally between the four breast. Then spray top of bread crumbs with additional cooking spray. Now place in preheated 350 degrees F. oven and bake for 50 to 60 minutes or until juices run clear.