Oven Chicken Cordon Bleu
Prep Time: 20 minutes Ready in 50 minutes Yield: 4 servings
from Pillsbury Best Chicken Cookbook, copyright 1997 by The Pillsbury Company
4 boneless, skinless chicken breast halves 4 very thin slices Swiss cheese
2 teaspoons Dijon mustard 1 egg white
4 teaspoons chopped fresh chives 1 tablespoon water
4 very thin slices cooked lean ham 1/3 cup finely crushed corn flakes or bran flakes
(or I use panko--fine bread crumbs)
1/4 teaspoon paprika
1. Heat oven to 375 F / 180 C. Spray 8-inch (1 1/2 quart) baking dish with nonstick cooking spray. Place 1 chicken breast half between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves.
2. Spread each chicken breast half with 1/2 teaspoon mustard; sprinkle each with 2 teaspoon chives. Cut ham and cheese slices to fit chicken. Top each chicken breast half with ham and cheese slice. Roll up, tucking ends inside.
3. In a shallow bowl, combine egg white and water; beat slightly. Place cereal crumbs in shallow dish. Coat chicken rolls with egg white mixture; roll in crumbs. Place in sprayed dish; sprinkle with paprika.
4. Bake at 375F for 25 to 30 minutes, or until chicken is fork-tender and juices run clear
Prep Time: 20 minutes Ready in 50 minutes Yield: 4 servings
from Pillsbury Best Chicken Cookbook, copyright 1997 by The Pillsbury Company
4 boneless, skinless chicken breast halves 4 very thin slices Swiss cheese
2 teaspoons Dijon mustard 1 egg white
4 teaspoons chopped fresh chives 1 tablespoon water
4 very thin slices cooked lean ham 1/3 cup finely crushed corn flakes or bran flakes
(or I use panko--fine bread crumbs)
1/4 teaspoon paprika
1. Heat oven to 375 F / 180 C. Spray 8-inch (1 1/2 quart) baking dish with nonstick cooking spray. Place 1 chicken breast half between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves.
2. Spread each chicken breast half with 1/2 teaspoon mustard; sprinkle each with 2 teaspoon chives. Cut ham and cheese slices to fit chicken. Top each chicken breast half with ham and cheese slice. Roll up, tucking ends inside.
3. In a shallow bowl, combine egg white and water; beat slightly. Place cereal crumbs in shallow dish. Coat chicken rolls with egg white mixture; roll in crumbs. Place in sprayed dish; sprinkle with paprika.
4. Bake at 375F for 25 to 30 minutes, or until chicken is fork-tender and juices run clear
I have made this recipe for guests. It's easy and you can prepare it ahead. The best part is that the chicken does not dry out. Meghna and Sohail also helped us make it once and then made it at home for their family. It is EASY and very tasty!
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