Chicken Cordon Bleu

This is one recipe that should absolutely be in your wheelhouse.

Becky Low shares her recipe for a classic chicken cordon bleu.

Chicken Cordon Bleu
½ cup finely crushed Ritz crackers (about 12)
½ cup Panko style bread crumbs
1 teaspoon lemon pepper with onion and garlic, optional
2 tablespoons melted butter
4 large thick chicken breasts, boneless,skinless(2 pounds)
6 ounces swiss cheese, cut into 4 sticks
6 ounces ham, thinly sliced
2 eggs
¾ cup flour
1 tablespoon cornstarch, optional
½ cup chicken broth
1 cup cream or half and half
1-2 tablespoons Dijon mustard


Preheat oven to 450 degrees. Line a baking sheet with parchment paper or foil for easy clean up, set pan aside.



Finely crush crackers; combine cracker crumbs, bread crumbs, optional lemon pepper and melted butter, mix well. Spread crumbs on a baking sheet and bake 3-5 minutes, stirring occasionally until lightly toasted. Remove from oven and set aside.



Reduce oven temperature to 400 degrees.



Cut cheese in sticks. Roll each cheese stick in ham slices (about 1 ½ ounces each). Press edges to hold hand in place. Lay chicken breasts on cutting board, cut a pocket in the thickest part of the meat (as if you were butterflying the chicken breast), carefully not to cut a hole through the chicken. Insert one ham/cheese roll in the pocket. Carefully pull edges of the pocket around the ham/cheese stick and press to seal. If needed, use toothpicks to hold pocket closed. (NOTE: It is easier to handle from this step forward if chicken rolls are refrigerated 30-60 minutes, but not necessary).



Place flour in a shallow bowl; beat eggs well and place in a second shallow bowl; place toasted crumbs in a third bowl. Roll chicken in flour to coat, shake off excess flour, dip in egg, then roll in toasted crumbs. Place chicken on prepared baking sheet. Bake 25-30 minutes or until chicken is cooked through (165 degrees internal temperature). Rolls may be cut in half or sliced and served on a bed of rice with steamed vegetables. Drizzle with sauce (recipe below).



While chicken is baking prepare sauce by whisking together optional cornstarch, chicken broth, cream and mustard. Stirring constantly over medium heat, bring to a boil. Remove from heat and season to taste. Serve warm over warm chicken rolls.



Notes:



Simple recipe, delicious and pretty. Recipe serves 4-8 (each chicken roll may be cut in half or sliced for smaller portions).



Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV . For nutrition research go to www.nationaldairycouncil.org

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