Chicken Cordon Bleu

You can never have too many main course recipes, so give Chicken Cordon Bleu a try. One portion of this dish contains about 43g of protein, 20g of fat, and a total of 412 calories. This recipe serves 6 and costs $2.12 per serving. 162 people were glad they tried this recipe. If you have kosher salt, eggs, fresh thyme leaves, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns an awesome spoonacular score of 82%. Similar recipes include Chicken Cordon Bleu, Chicken Cordon Bleu, and Chicken Cordon Bleu II.

Servings: 6

 

Ingredients:

6 slices deli ham

2 eggs

1/4 cup flour

2 teaspoons fresh thyme leaves

kosher salt and freshly ground black pepper

1 teaspoon olive oil

1 cup panko bread crumbs

6 boneless, skinless chicken breasts

12 slices Gruyere or Swiss cheese

2 tsps water

Equipment:

plastic wrap

meat tenderizer

oven

baking pan

Cooking instruction summary:

  1. Preheat oven to 350 degrees F.
  2. Butterfly the chicken breasts by slicing half lengthwise but not cutting all the way through. Lay the halved breasts between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness, taking care to not tear or create holes in the meat.
  3. Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.
  4. Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil. The oil will help the crust brown. Beat together the eggs and water, the mixture should be fluid. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs.
  5. Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through.
  6. Serve whole or cut into pinwheels.

 

Step by step:


1. Preheat oven to 350 degrees F.Butterfly the chicken breasts by slicing half lengthwise but not cutting all the way through. Lay the halved breasts between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness, taking care to not tear or create holes in the meat.Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.Season the flour with salt and pepper; spread out on waxed paper or in a flat dish.

2. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil. The oil will help the crust brown. Beat together the eggs and water, the mixture should be fluid. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs.Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through.

3. Serve whole or cut into pinwheels.


Nutrition Information:

Quickview
495 Calories
48g Protein
25g Total Fat
14g Carbs
20% Health Score
Limit These
Calories
495
25%

Fat
25g
40%

  Saturated Fat
12g
81%

Carbohydrates
14g
5%

  Sugar
1g
2%

Cholesterol
195mg
65%

Sodium
859mg
37%

Get Enough Of These
Protein
48g
98%

Selenium
61µg
88%

Vitamin B3
14mg
70%

Phosphorus
666mg
67%

Vitamin B6
1mg
52%

Calcium
480mg
48%

Vitamin B12
2µg
41%

Vitamin B2
0.48mg
28%

Vitamin B1
0.42mg
28%

Zinc
4mg
28%

Vitamin B5
2mg
23%

Potassium
590mg
17%

Magnesium
64mg
16%

Vitamin A
609IU
12%

Iron
1mg
10%

Folate
36µg
9%

Manganese
0.17mg
8%

Copper
0.13mg
6%

Vitamin D
0.88µg
6%

Vitamin E
0.79mg
5%

Vitamin C
2mg
3%

Fiber
0.68g
3%

Vitamin K
2µg
3%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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