Preparation time: 15 minutes
Cook time: 30-50 minutes
Total time: 45 minutes (plus 3 hours for chilling)
Yield: 8 Servings
Ingredients:
Directions:
Notes:
- 8 thin slices of ham
- 8 oz. Swiss cheese sliced or shredded
- 4 boneless skinless chicken breasts, about 2 pounds
- Salt and pepper
- 3 cups corn flakes cereal, crushed (or substitute breadcrumbs)
- 6 Tbsp. butter melted
- 1 cup mayonnaise
- 1-2 tsp. yellow mustard, to taste
Directions:
- Pat the chicken dry with paper towels. Use a sharp knife to cut each chicken breast in half horizontally to create two chicken breast halves.
- Place the chicken breast halves between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them into thin and evenly (be careful not to pound so hard that the meat tears.).
- Top each piece of chicken with a slice of ham and a ham handful of shredded cheese. Roll tightly, tucking the sides a little, and place on a new piece of plastic wrap.
- Wrap the chicken tightly in the plastic wrap, pinching the excess plastic on the sides to create a tootsie-roll shape and twisting them to create a firm chicken roll. Refrigerate the wrapped chicken bundles for at least 30 minutes or up to one day in advance.
- Preheat oven to 400 degrees F. Remove chicken from the fridge, unwrap, and season with salt and pepper. Add cornflakes to a food processor and pulse into fine crumbs. Add crumbs to a shallow dish or pie plate. Melt butter in a separate shallow dish.
- Dip the chicken bundles in melted butter, and then into the cornflake crumbs, pressing lightly to help the crumbs stick to the chicken. Transfer to a lightly greased baking sheet.
- Bake on the center oven rack for about 30 minutes, or until the chicken is cooked through (160 degrees on a thermometer inserted into the chicken, not the filling.)
- Make the sauce by stirring the mayo and mustard together. Taste and add more mustard, as needed, to taste.
Notes:
- Cheese: The most popular type of cheese to use when making chicken cordon bleu is Swiss cheese and I love the way it pairs with the ham and chicken. HOWEVER, feel free to substitute any other cheese and I have no doubt the results would be equally as delicious!
- Cornflakes: regular breadcrumbs, Panko, and crushed Ritz crackers would also work.
- Sauce: I use a very simple sauce for my chicken cordon bleu; mayonnaise and mustard mixed together. This is how we enjoy it in our family, but here is a more traditional chicken cordon bleu sauce recipe if you prefer.
- Make ahead instructions: Prepare the recipe through step 4 (wrapping stuffed chicken breasts and placing them in the refrigerator). Store for up to one day and prepare as directed.
- Freezing instructions: Prepare the recipe through step 4 and place wrapped chicken breasts in a freezer-safe container or ziplock bag. Freeze for up to 3 months. Thaw in the refrigerator overnight and continue with step 5 of the recipe.
Recipe from tastesbetterfromscratch.com
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