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SideChef
Recipes
American
Chicken Cordon Bleu
Recipe

11 INGREDIENTS • 13 STEPS • 1HR 15MINS

Chicken Cordon Bleu

4.7
6 ratings
What’s not to like about Chicken Cordon Bleu? There’s chicken, ham, cheese enveloped in a crunchy coating. It’s a dish that often looks complicated to make, yet so simple at the same time.
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What’s not to like about Chicken Cordon Bleu? There’s chicken, ham, cheese enveloped in a crunchy coating. It’s a dish that often looks complicated to make, yet so simple at the same time.
1HR 15MINS
Total Time
$2.40
Cost Per Serving
Ingredients
Servings
8
US / Metric
Chicken Breast
4
Large Chicken Breasts
Ritz® Crackers
25
Ritz® Crackers
Bread
4 slices
Bread
up to 5
Butter
1/3 cup
Butter, melted
Deli Ham
8 slices
Thinly Sliced Deli Ham
Swiss Cheese
8 slices
Swiss Cheese
or 3/4 cup grated
Dijon Mustard
3 Tbsp
Dijon Mustard
All-Purpose Flour
1 cup
All-Purpose Flour
Egg
2
Large Eggs
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
451
Fat
20.8 g
Protein
32.2 g
Carbs
31.9 g
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Chicken Cordon Bleu
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Picture The Recipe
I love to cook, eat, read cookbooks, watch cooking shows and talk a whole lot about food.
http://picturetherecipe.com/

Author's Notes

If your ham slices are small, you may have to double up the ham slices to create a larger slice and put cheese in it and roll it up. Keep them ready to go.

You can refrigerate the uncooked, breaded chicken covered for up to a day or in the freezer for longer than that.
Cooking InstructionsHide images
step 1
Preheat oven to 450 degrees F (230 degrees C).
step 2
Pulse the Bread (4 slices) and Ritz® Crackers (25) in a food processor until they form a coarse crumb.
step 2 Pulse the Bread (4 slices) and Ritz® Crackers (25) in a food processor until they form a coarse crumb.
step 3
Drizzle in the Butter (1/3 cup) and pulse a couple more times to mix it well with all the breadcrumbs.
step 3 Drizzle in the Butter (1/3 cup) and pulse a couple more times to mix it well with all the breadcrumbs.
step 4
Scatter the crumbs on a cookie sheet and pop into the preheated oven for about 3 to 5 minutes. Keep a close eye on those crumbs and stir them around, you want them lightly toasted not browned or burned! Then transfer the crumbs to a shallow dish.
step 4 Scatter the crumbs on a cookie sheet and pop into the preheated oven for about 3 to 5 minutes. Keep a close eye on those crumbs and stir them around, you want them lightly toasted not browned or burned! Then transfer the crumbs to a shallow dish.
step 5
Start by rolling up some Swiss Cheese (8 slices) in the Deli Ham (8 slices).
step 5 Start by rolling up some Swiss Cheese (8 slices) in the Deli Ham (8 slices).
step 6
To stuff the Chicken Breasts (4) using a sharp knife, find the thickest part of the chicken breast near the top and make a slit in the middle. Then, pushing your knife in the slit, create a pocket trying to keep the initial slit small.
step 6 To stuff the Chicken Breasts (4) using a sharp knife, find the thickest part of the chicken breast near the top and make a slit in the middle. Then, pushing your knife in the slit, create a pocket trying to keep the initial slit small.
step 7
Stuff each chicken pocket with 1 or 2 ham rolls that were prepared earlier. Cut any excess that's sticking out off and press the pocket close.
step 7 Stuff each chicken pocket with 1 or 2 ham rolls that were prepared earlier. Cut any excess that's sticking out off and press the pocket close.
step 8
Generously season the chicken on both sides with lots of Salt (to taste) and Ground Black Pepper (to taste) as well as Dijon Mustard (3 Tbsp).
step 8 Generously season the chicken on both sides with lots of Salt (to taste) and Ground Black Pepper (to taste) as well as Dijon Mustard (3 Tbsp).
step 9
In 3 separate plates big enough for the chicken breasts, beat large Eggs (2) in one. In another, mix together All-Purpose Flour (1 cup) and salt with a fork. In the final bowl, add the bread crumbs.
step 9 In 3 separate plates big enough for the chicken breasts, beat large Eggs (2) in one. In another, mix together All-Purpose Flour (1 cup) and salt with a fork. In the final bowl, add the bread crumbs.
step 10
Working with one stuffed chicken breast at a time, coat the chicken lightly with flour, then dip the chicken in the egg and lastly in the bread crumbs. Make sure you're covering both sides.
step 10 Working with one stuffed chicken breast at a time, coat the chicken lightly with flour, then dip the chicken in the egg and lastly in the bread crumbs. Make sure you're covering both sides.
step 11
To cook the chicken, put them on a lightly greased baking sheet and place them on the lowest rack of the oven for 8 to 10 minutes. This will brown the bottom nicely.
step 11 To cook the chicken, put them on a lightly greased baking sheet and place them on the lowest rack of the oven for 8 to 10 minutes. This will brown the bottom nicely.
step 12
Then transfer the tray to the middle rack and turn down the temperature to 400 degrees F (200 degrees C) and let the chicken bake for 25 to 30 minutes. You can check if the chicken is cooked through using a meat thermometer.
step 13
Let the chicken rest for 5 minutes before serving so that the juices don't run out. Serve the beautifully succulent chicken with roasted asparagus, steamed green beans or broccoli.
step 13 Let the chicken rest for 5 minutes before serving so that the juices don't run out. Serve the beautifully succulent chicken with roasted asparagus, steamed green beans or broccoli.
Tags
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American
Budget-Friendly
Chicken
Date Night
Shellfish-Free
French
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