Chicken Cordon Bleu

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Chicken breast filled with ham and Swiss cheese is what makes this delicious Chicken Cordon Bleu taste so amazing. It was a huge hit with the grandkids, hubby and me…….. there were no leftovers. You know it has to taste great because I rarely fix fried food but this is an exception!

Source: My Great Recipes

 

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Ingredients

 

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Place the chicken breasts between 2 sheets of

plastic wrap and pound with the flat side of

a mallet. Pound very thin but don’t let it get

holes in the chicken. Try to pound it

into a circle the best you can.

 

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Place 1 slice of cheese and 1 slice

of ham the top of the chicken.

 

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Roll up the chicken tightly with the

ham and cheese inside. Wrap the

chicken in plastic wrap and squeeze

the air gaps out of the chicken roll.

Remove the plastic wrap and use

toothpicks to hold the chicken together if

necessary. Repeat with the remaining chicken.

 

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Lightly coat the chicken all

over with the cornstarch.

 

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In a large heavy fry pan over

high heat, melt the butter.

 

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Add the chicken rolls.

Salt and pepper to taste.

 

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Cook on all sides until brown and

cooked through. Do not over cook.

 

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Slice removing any toothpicks and serve.

 

 

Chicken Cordon Bleu

  • Difficulty: Intermediate
  • Print

http://www.InDianesKitchen.com

C091BB5E-23F7-4598-8030-C3A1E68B1B6E

Ingredients

  • 4 chicken breasts, boneless and skinless
  • 4 thin slices of ham, about 1 oz. each
  • 4 slices Swiss cheese
  • 4 Tbsp. cornstarch
  • 4 Tbsp. butter
  • salt to taste
  • pepper to taste

Directions

  1. Place one chicken breast between 2 sheets of plastic wrap and pound with the flat side of a mallet. Pound very thin but not so thin that holes form. Try to pound them into a circle shape.
  2. Place one piece of ham and one piece of cheese on the top of one end of the chicken.
  3. Roll the chicken up tightly starting with the ham & cheese side.
  4. Wrap the rolled chicken in plastic wrap and squeeze getting out the air gaps. Remove the plastic wrap and use toothpicks to help keep the chicken together if necessary.
  5. Repeat steps 1 – 4 with remaining chicken.
  6. Lightly coat each chicken roll all over with the cornstarch.
  7. In a large frying pan, melt the butter over high heat.
  8. Add the chicken rolls then salt and pepper to taste.
  9. Cook on all sides until the chicken is browned and the chicken is completely cooked through but do not over cook.
  10. Remove the pan from the heat and carefully remove the chicken from the pan. Remove the toothpicks, if any, then slice each roll into 3 pieces and serve.

http://www.InDianesKitchen.com

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Categories: Cheese, Chicken, Pork/Ham

65 Comments »

  1. I’ve made these a time or two, always vowing to make them more often because they are soooo delicious! Yours look great. I never thought to use cornstarch as the “great barrier grease”. I usually make the calorie count worse by using the traditional flour/egg/crumbs coating. The mess of this, of course, keeps me from doing it very often! So lazy!

    Virtual hugs,

    Judie

    Liked by 3 people

  2. This sounds delicious. Funnily enough it was only yesterday when I had something similar for lunch, at a roadside Inn. The chicken was stuffed with a tangy Welsh Rarebit and ham and rolled in breadcrumbs. Served with Spinach, Potato Salad, and hand made gourmet chips, cooked with the skins on. Yummy …

    Liked by 3 people

  3. I can’t press the like button so I’ll print it out…LIKE!!!!! This looks very nice!!!!! Thank you for your very nice comments on my blog posts! I replied to them but I have no idea if anyone I reply at ever gets my return messages, so I’m chatting back at you here! Have a SUPER GREAT REST OF YOUR WEEKEND!!!!!

    Liked by 3 people

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