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:

Equipment:

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:

covered percent of daily need

 

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