I saw a couple of great techniques on tv and decided to revisit the chicken cordon bleu recipe. This is it! So, get out the fancy plates and candlesticks to set up dinner outside (think bistro)...
This is an absolutely lucious recipe. Every bite has a delicious blending of tender chicken, salty ham, and creamy melted cheese. We paired this with tender canned peas and rice for a wonderful meal. You don't need to tell anyone it is healthy!
By the way, panko breadcrumbs are the new hot ingredient for breading things since it apparently makes a crispier crust. I still have the old-fashioned Italian seasoned breadcrumbs, so that's what I used.
Chicken Cordon Bleu
2 chicken breasts
2 slices Swiss cheese
6 thin slices deli ham
1/4 c Dijon mustard
1/4 tsp garlic powder
1/2 c seasoned bread crumbs
Place each chicken breast in between layers of plastic wrap. Pound it thin, pushing outward with each stroke, not straight down. Then, cover with three slices of thinly-sliced deli ham and a slice of low-fat swiss cheese. Using the plastic wrap pulled tight as leverage, roll the chicken with the goodies tucked inside. Use the plastic wrap to do one final big tug to make the little roll tight, then wrap it fully in plastic wrap and place it in the fridge to rest for a few minutes. Coat the outside of each roll in Dijon mustard, then roll in seasoned breadcrumbs. Bake for 40 minutes at 375. Serves 2 at 5 points each.
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