Chicken Cordon Bleu

By NicoleS

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup Italian-style bread crumbs
• 2 tablespoons butter
• 8 thin slices deli ham (about 8 ounces)
• 2 1/2 ounces shredded Swiss cheese (1 cup)
• Salt and pepper
• 1 large egg
• 1 tablespoons plus 1 teaspoon Dijon mustard
• 1/2 cup all-purpose flour

Details

Servings 4
Adapted from keyingredient.com

Preparation

Step 1

1.Set an oven rack to middle position. Pre-heat oven to 425 degrees.

2.Melt butter over medium heat in a skillet. Add bread crumbs and toast lightly; about 3 to 4 minutes; stirring occasionally so that the bread crumbs brown evenly. Set aside in a pie plate.

3.Lay out a slice of deli ham and arrange 1/4-cup of shredded cheese in a 4″ line (about the length of the chicken). Roll tightly and set aside.

4.Dry your chicken breast using paper towels and sprinkle with salt and pepper. Lay chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 1 ham/cheese bundle in the middle of the chicken breast. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken. Refrigerate for at least 20 minutes.

4.Use a fork to beat the egg and mustard together in a pie plate. Measure 1/2-cup flour onto another plate. Working like an assembly line, coat chicken lightly with flour, dredge in egg wash and allow excess to fall back into pie plate, coat in bread crumbs and press lightly so that they adhere. Plate coated chicken on a clean baking sheet lined with aluminum foil.

5.Bake for 30 to 35 minutes. The chicken will be done when the chicken registers 165-degrees. Ten with aluminum foil and allow the chicken to rest for 5 minutes on a clean cutting board.