Chicken Cordon Bleu
4 – 4 to 6 oz. Boneless Skinless Chicken Breast
As needed - Salt & Black Pepper
4 oz. (4 slices) Ham, each cut in half
3 oz. (4 slices) Swiss Cheese
3 tbsp. Butter, melted
½ cup Bread Plain Crumbs
½ cup Panko Bread Crumbs
Take each breast and pound it out to ¼ inch thickness. Sprinkle both sides of each breast with salt and pepper. Center the chicken breast in front on you with the longest side closest to you. The short sides will be to your left and right. Take one half of ham slice and center on chicken breast. Top the ham with a cheese slice and another half of ham slice. Starting with the short side on the left of the chicken breast, pull and fold over the ham and cheese at the point where they meet. Repeat the process with the right side. Now take the long side closest to you and fold it over the ham and cheese. Bring the long side away from you towards you and over the ham and cheese. This should lap over the other 3 sides and cover all of the ham and cheese. Using toothpicks secure the bundle and repeat with remaining chicken breast. Place melted butter in a low sided bowl or pan. Combine the two types of bread crumbs in another similar type bowl or pan. Take the chicken bundle and dip in the butter coating completely and then into the bread crumbs. Be sure to press the bread crumbs all around the bundle and place in a 9x13 sprayed baking dish. Repeat with remaining chicken bundles. Place baking dish in a pre-heated 350 degree oven for 30 to 40 minutes or until juices run clear and it has browned nicely. Remove and let set for 5 to 10 minutes before serving.
Note: You can use expensive or inexpensive ham and cheese for this dish. It depends on your budget and tastes. Shredded cheese works well too.
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