If you’re looking for a quick dinner fix, look
no further!
Becky Low shares her recipe for Faux Chicken
Cordon Bleu.
Faux Chicken Cordon Bleu
6 thick slices ham
6 slices Swiss cheese
6 boneless, skinless chicken thighs*
3 tablespoons melted butter
¾ cup Panko or Japanese style bread crumbs
¼-½ teaspoon garlic salt, optional
1 can (10 oz) cream-of-chicken soup
½ cup sour cream
1 tablespoon prepared Dijon mustard, optional
½ teaspoon Worcestershire sauce, optional
Fresh ground black pepper, to taste
Preheat oven to 350 degrees.
If needed, trim ham slices to about the size of chicken
thighs or fillets. Place ham on baking sheet with sides.
Place slices Swiss cheese on ham. Top with chicken, smooth
side up.
Mix together melted butter, bread crumbs and garlic salt.
Spoon and pat over top each breast. Bake uncovered 30
minutes, or until thickest part of chicken reaches 165
degrees. To brown the top, turn on oven broiler last 5
minutes of baking time.
Warm chicken soup, sour cream, optional mustard and
Worcestershire sauce. Add fresh ground black pepper to
taste. If needed, thin with a little milk to create desired
consistency. Serve sauce over chicken.
Notes:
Classic taste, boy scout easy. Serves 6
*Boneless, skinless chicken breasts may be used. Fillet
into two thinner pieces by placing your hand on top the
breast, while pressing firmly down carefully slice between
your hand the cutting board, lengthwise into two thin
fillets. If smaller portions are desire, each fillet maybe
sliced in two make 4 cutlets.
For delicious dairy recipes and nutrition information go
to
dairycouncilutnv.com or on
Facebook.
For nutrition research go to nation
aldairycounvil.org.
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