Not My Grandmother’s Chicken Cordon Blue
You can never have too many main course recipes, so give Not My Grandmother’s Chicken Cordon Blue a try. This recipe serves 4. One portion of this dish contains about 38g of protein, 38g of fat, and a total of 563 calories. For $1.44 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. It is brought to you by Sarahs Cucina Bella. This recipe is liked by 30 foodies and cooks. If you have salt and pepper, eggs, flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 55 minutes. Overall, this recipe earns a solid spoonacular score of 62%. Try Chicken Cordon Blue Panini, Baked Chicken Cordon Blue Casserole, and Turkey or Chicken Cordon Blue--Weight Watchers for similar recipes.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 35 minutes
Ingredients:
unseasoned breadcrumbs
1 lb boneless, skinless chicken, either thin breasts or pounded thin (4-5 pieces)
4-5 slices deli Virginia ham (you need one for each chicken breast)
1-2 large eggs, beaten (I start with one and add a second if necessary)
all-purpose flour
2 tbsp olive oil
salt and pepper
4-5 slices deli Swiss cheese
Equipment:
oven
toothpicks
frying pan
bowl
Cooking instruction summary:
Preheat oven to 375 degrees.Lay out the chicken slices. Season lightly with salt and pepper on both sides. Top each one with a slice of Virginia ham and a slice of Swiss cheese. Roll up and secure with toothpicks.Lay out three bowls for dredging and put flour in one, egg in the second and breadcrumbs in the third. Dredge each chicken roll first in flour, then in egg and finally in the breadcrumbs. Set aside.In a deep, oven-safe skillet, add the olive oil and heat over medium heat. Once it's hot, place the chicken in the pan and cook for 4-5 minutes per side until browned. Transfer the skillet to the oven and bake for about 20 minutes, or until cooked through.
Step by step:
1. Preheat oven to 375 degrees.Lay out the chicken slices. Season lightly with salt and pepper on both sides. Top each one with a slice of Virginia ham and a slice of Swiss cheese.
2. Roll up and secure with toothpicks.Lay out three bowls for dredging and put flour in one, egg in the second and breadcrumbs in the third. Dredge each chicken roll first in flour, then in egg and finally in the breadcrumbs. Set aside.In a deep, oven-safe skillet, add the olive oil and heat over medium heat. Once it's hot, place the chicken in the pan and cook for 4-5 minutes per side until browned.
3. Transfer the skillet to the oven and bake for about 20 minutes, or until cooked through.
Nutrition Information:
covered percent of daily need
