Herb and Cheddar Cordon Bleu
Herb and Cheddar Cordon Bleu requires approximately 1 hour from start to finish. This main course has 705 calories, 71g of protein, and 24g of fat per serving. This recipe serves 2. For $3.85 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. Head to the store and pick up dried marjoram, flour, dried rosemary, and a few other things to make it today. It is brought to you by spoonacular user amfspoon. Herb and Cheddar Cordon Bleu, Herb and Cheddar Cordon Bleu, and Herb and Cheddar Cordon Bleu are very similar to this recipe.
Servings: 2
Ingredients:
1/2 cup breadcrumbs
2 slices of cheddar cheese
2 chicken breasts
2 slices of deli ham
2 tablespoons dried marjoram
2 tablespoons dried parsley
1 tablespoon dried rosemary
1 egg
1/2 cup flour
salt and pepper
Equipment:
oven
meat tenderizer
rolling pin
wax paper
baking pan
toothpicks
skewers
aluminum foil
Cooking instruction summary:
- Pre-heat the oven to 350 degrees F (about 176 degrees C).
- Put the chicken breasts between two slices of wax paper and flatten with a rolling pin or meat mallet until they are about a quarter of an inch thick.
- Place a slice of ham and a slice of cheddar on each chicken breast.
- Roll the chicken breast as tightly as possible. If necessary, secure the rolls with toothpicks or small skewers.
- Beat an egg in a shallow baking dish.
- Arrange two other "stations" using foil or other dishes, one for the flour and another for the dried herbs and breadcrumbs.
- Cover the rolled chicken breasts in flour, then dip them into the egg mixture.
- Finally, press them into the mixture of dried herbs and breadcrumbs until they are covered on all sides.
- Place the chicken in an oiled (or buttered) baking dish and bake for about 30 minutes.
Step by step:
1. Pre-heat the oven to 350 degrees F (about 176 degrees C).
2. Put the chicken breasts between two slices of wax paper and flatten with a rolling pin or meat mallet until they are about a quarter of an inch thick.
3. Place a slice of ham and a slice of cheddar on each chicken breast.
4. Roll the chicken breast as tightly as possible. If necessary, secure the rolls with toothpicks or small skewers.Beat an egg in a shallow baking dish. Arrange two other "stations" using foil or other dishes, one for the flour and another for the dried herbs and breadcrumbs. Cover the rolled chicken breasts in flour, then dip them into the egg mixture. Finally, press them into the mixture of dried herbs and breadcrumbs until they are covered on all sides.
5. Place the chicken in an oiled (or buttered) baking dish and bake for about 30 minutes.
Nutrition Information:
covered percent of daily need
