Saturday, October 4, 2014

Chicken Cordon Bleu- The easiest "Fancy" dish

This is a dish that seems kinda fancy, however it is really easy!
Trust me on this.
Smack some chicken until flat
Roll up with some mustard, ham and cheese.
Bake and enjoy.

This isn't traditional, because... well, I don't like Swiss cheese.
I had the mozzarella sticks, and heck, maybe you do too?

Serves 6
6 chicken breasts, boneless, skinless
6 slices of thin sliced ham
6 mozzarella cheese sticks (or other cheese type cut into long oblong sticks)
3 Tbsp Dijon mustard
Parsley (optional)
2/3 cup breadcrumbs
Salt and Pepper

Preheat the oven to 375 degrees.

I use a ziploc bag to pound in so chicken bits don't fly everywhere.  If you don't have a mallet, a rolling pin (or even a bottle of wine) would work.

Using a mallet with a "flat" side, pound out the chicken breasts so that they are about 1/3 inch thick. 

Salt and pepper each chicken breast on one side, careful with the salt as the dijon mustard and the ham are already salty.  Spread a 1/2 tablespoon on each breast, cover with a slice of ham, top with a piece of cheese and a little parsley, if using.  

Starting from the long side, roll it carefully into a log, tucking in the ends of the chicken to make a neat bundle.  You can use toothpicks to keep it closed, but it stays pretty nicely without that.  

Sprinkle each one with breadcrumbs and put on a baking sheet.  I use a piece of parchment to keep them from sticking and to make clean up easy.
Bake at 375 for about 35 minutes

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