Friday, March 4, 2016

Baked Chicken Cordon Bleu

This is a dish I often order at restaurants.  I like chicken, ham and cheese... and because we have a lot of ham I decided to try make Chicken Cordon Bleu at home.  Except that I did not like the idea of frying the whole thing.

So I ended up baking them...

7 to 8 boneless, skinless chicken breasts (half breasts)
1/4 cup butter, diced into 12 small pieces
7 to 8 thin slices pina ham
7 to 8 pieces quick melt sandwich cheese
1 cup flour, mixed with 1/2 teaspoon each salt, black pepper and Italian spice
2 eggs, lightly beaten
1-1/2 cups bread crumbs mixed with 1 teaspoon Italian spice

Rinse the chicken breasts and then pat dry.  Pound between plastic sheets until thin.  Place a slice of ham and a slice of cheese on the chicken breasts and fold over; secure with toothpicks.  (Personally I pound the chicken not too thin and slice/make a pocket and stuff the ham and cheese inside; then secure with toothpicks).

Roll in the flour mix, dip in beaten egg and then roll in breadcrumbs.  Re-dip in beaten egg and then roll again in breadcrumbs.

Lightly grease a large Pyrex baking dish.  Scatter half the butter in the dish then arrange the chicken in the pan.  Dot the tops with the remaining butter.  Bake at 375F for about 30 minutes.

Don't forget to take out the toothpicks before eating!

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