Easy Chicken Cordon Bleu

By Addie

In this easy version of a French standard, savory chicken, smoked ham and Swiss cheese team up for a delicious special main course for your next party.

Ingredients

• 12 asparagus tips
• 4 (7-ounce) bone-in chicken breast halves with wing attached
• Salt and pepper
• 4 slices smoked ham
• 8 slices Emmentaller cheese
• 2 cups Panko breadcrumbs
• 1 tablespoon Herbs de Provence
• 2 tablespoons water
• 2 eggs
• 3/4 cup all-purpose flour
• 1 teaspoon paprika
• 3 tablespoons olive oil
• 3 Tablespoons butter

Preparation

Step 1

Preheat oven to 375 degrees F.

Cut the asparagus tips into 3 inch sections and cook in boiling salted water for about 3 to 4 minutes. Drain asparagus and submerge in ice water for 2 minutes. Drain again. Set aside.

Remove any skin from the chicken breasts. Remove the white tendon from the middle of each breast.

Flatten chicken breasts with a wooden mallet until thin. Season to taste with salt and pepper.

Place a slice of ham, three asparagus tips and two slices of cheese on each chicken breast. Fold each chicken breast in half over the ham, asparagus and cheese. Press the edges firmly together to seal.

Combine the bread crumbs, Herbs de Provence, salt and pepper in a shallow bowl. In a separate bowl, mix 2 tablespoons water and eggs.

Mix flour and paprika. Dip the chicken in the flour mixture, then the egg mixture and coat with the bread crumb mixture. Set aside.

Melt butter in a heavy skillet, then add the olive oil. Stir together well.

Place the chicken in the skillet and cook on medium heat until browned on one side, 3 to 4 minutes. Turn over, and place skillet in the oven for 10 minutes turning once halfway through cooking time.

Remove from oven and rest for five minutes.
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Tips & Tricks

For added flavor, soak chicken in buttermilk then breadcrumbs. Use Teflon pan so chicken does not stick.