Herb and Cheddar Cordon Bleu

Herb and Cheddar Cordon Bleu might be a good recipe to expand your main course recipe box. For $3.85 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. One serving contains 661 calories, 69g of protein, and 20g of fat. This recipe serves 2. Head to the store and pick up deli ham, cheddar cheese, dried rosemary, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour. It is brought to you by spoonacular user zwazoozoo. If you like this recipe, take a look at these similar recipes: Herb and Cheddar Cordon Bleu, Herb and Cheddar Cordon Bleu, and Herb and Cheddar Cordon Bleu.

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:

  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.
  5. Beat an egg in a shallow baking dish.
  6. Arrange two other "stations" using foil or other dishes, one for the flour and another for the dried herbs and breadcrumbs.
  7. Cover the rolled chicken breasts in flour, then dip them into the egg mixture.
  8. Finally, press them into the mixture of dried herbs and breadcrumbs until they are covered on all sides.
  9. 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:

Quickview
660k Calories
68g Protein
20g Total Fat
46g Carbs
38% Health Score
Limit These
Calories
660k
33%

Fat
20g
31%

  Saturated Fat
7g
48%

Carbohydrates
46g
16%

  Sugar
2g
2%

Cholesterol
261mg
87%

Sodium
1134mg
49%

Get Enough Of These
Protein
68g
137%

Selenium
105µg
151%

Vitamin B3
28mg
144%

Vitamin B6
1mg
98%

Phosphorus
758mg
76%

Vitamin B1
0.85mg
57%

Vitamin B2
0.77mg
46%

Manganese
0.83mg
42%

Vitamin B5
4mg
41%

Vitamin K
42µg
40%

Iron
6mg
37%

Potassium
1143mg
33%

Folate
121µg
30%

Calcium
277mg
28%

Magnesium
107mg
27%

Zinc
3mg
24%

Vitamin B12
1µg
18%

Fiber
3g
15%

Copper
0.26mg
13%

Vitamin A
588IU
12%

Vitamin C
6mg
8%

Vitamin E
1mg
7%

Vitamin D
0.96µg
6%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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