Chicken Cordon Bleu
Joanne Vessillo
This can be a main meal or an appetizer Deli ham works best in this recipe You can also use chicken cutlet pieces.
ingredients
- 5 medium skinless, boneless chicken breast halves
- 1 5-ounce container semisoft cheese with garlic and herbs
- 2 1/2 ozs. very thinly sliced fully cooked ham
- 1/2 cup fine dry seasoned bread crumbs
- 1 Tbsp. snipped fresh parsley
- 1/2 cup milk
- Non-stick spray coating
- 1 Tbsp. margarine/butter, melted
directions
- 1
Rinse chicken, pat dry with paper towels. Place each chicken breast half, boned side up, between two pieces of clear plastic wrap. Working from the center to the edges, pound lightly with the flat side of a mallet to 1/4-inch thick. Remove from plastic wrap. Spread chicken with cheese. Place
- 2
ham,cutting to fit, over each chicken breast. Fold in the long sides of the chicken and roll up, jelly roll style, starting from the short edge. Secure with wooden toothpicks. Combine bread crumbs and parsley in a shallow dish. Dip chicken rolls first in milk and then into the bread crumb mixture to coat.
- 3
Spray a 2-quart rectangular baking dish with nonstick coating. Place chicken rolls, seam side down, in prepared baking dish. Drizzle with melted butter.
- 4
Bake in a 400° oven fir 30 to 35 minutes or till lightly browned and chicken is tender and no longer pink. Remove rolls and chill for 1 to 2 hours. Can also be served hot.
- 5
To serve: slice each roll crosswise into 1/2-inch thick slices. Serve chilled. Makes about 40 appetizer servings.
Source: Joanne Vessillo
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews