Are you in need of a simple, yet elegant dish for company? How about chicken cordon bleu. Succulent, breaded chicken breast, thinly sliced salty ham and a delicious pocket of melted swiss cheese. I've had this dish many times before but this is by far the easiest and prettiest recipe I've ever made. It turned out perfectly and got rave reviews from the whole fam.
As per the instructions, I made mine a whole day ahead, just praying that the crumb topping wouldn't be soggy and guess what? Not only was it not soggy, it was perfect! Major bonus!
Chicken Cordon Bleu
Cook's Country
Serves 4 to 6
To help prevent the filling from leaking, use large, 8-ounce chicken breasts and thoroughly chill the stuffed breasts before breading.
25 Ritz crackers (about 3/4 sleeve) I used whole grain Ritz with great results
4 slices hearty white sandwich bread , torn into pieces (I used wheat)
6 tablespoons unsalted butter , melted
8 thin slices deli ham (about 8 ounces)
2 cups Swiss cheese, shredded
4 boneless, skinless chicken breasts (about 2 pounds total)
Salt and pepper
3 large eggs
2 tablespoons Dijon mustard
1 cup all-purpose flour
4 slices hearty white sandwich bread , torn into pieces (I used wheat)
6 tablespoons unsalted butter , melted
8 thin slices deli ham (about 8 ounces)
2 cups Swiss cheese, shredded
4 boneless, skinless chicken breasts (about 2 pounds total)
Salt and pepper
3 large eggs
2 tablespoons Dijon mustard
1 cup all-purpose flour
1. MAKE CRUMBS Adjust oven racks to lowest and middle positions and heat oven to 450 degrees. Pulse crackers and bread in food processor until coarsely ground. Drizzle in butter; pulse to incorporate. Bake crumbs on rimmed baking sheet on middle rack, stirring occasionally, until light brown, 3 to 5 minutes. Transfer to shallow dish. Leave oven on.
2. STUFF CHICKEN Top each ham slice with 1/4 cup cheese and roll tightly; set aside. Pat chicken dry with paper towels and season with salt and pepper. cut pocket in thickest part of chicken, and stuff each breast with 2 ham-and-cheese rolls. Transfer chicken to plate, cover with plastic wrap, and refrigerate at least 20 minutes.
3. COAT AND BAKE Beat eggs and mustard in second shallow dish. Place flour in third shallow dish. One at a time, coat stuffed chicken lightly with flour, dip into egg mixture, and dredge in crumbs, pressing to adhere. (Breaded chicken can be refrigerated, covered, for 1 day.) Transfer chicken to clean baking sheet. Bake on lowest rack until bottom of chicken is golden brown, about 10 minutes, and then move baking sheet to middle rack and reduce oven temperature to 400 degrees. Bake until golden brown and chicken registers 160 degrees, 20 to 25 minutes. Transfer to cutting board, tent with foil, and let rest 5 minutes. Serve.
2. STUFF CHICKEN Top each ham slice with 1/4 cup cheese and roll tightly; set aside. Pat chicken dry with paper towels and season with salt and pepper. cut pocket in thickest part of chicken, and stuff each breast with 2 ham-and-cheese rolls. Transfer chicken to plate, cover with plastic wrap, and refrigerate at least 20 minutes.
3. COAT AND BAKE Beat eggs and mustard in second shallow dish. Place flour in third shallow dish. One at a time, coat stuffed chicken lightly with flour, dip into egg mixture, and dredge in crumbs, pressing to adhere. (Breaded chicken can be refrigerated, covered, for 1 day.) Transfer chicken to clean baking sheet. Bake on lowest rack until bottom of chicken is golden brown, about 10 minutes, and then move baking sheet to middle rack and reduce oven temperature to 400 degrees. Bake until golden brown and chicken registers 160 degrees, 20 to 25 minutes. Transfer to cutting board, tent with foil, and let rest 5 minutes. Serve.
Posted by: Sallie
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