Summary

Chicken Cordon Bleu might be just the main course you are searching for. This recipe serves 6 and costs $2.12 per serving. One serving contains 496 calories, 49g of protein, and 26g of fat. Several people made this recipe, and 161 would say it hit the spot. A mixture of deli ham, chicken breasts, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is super. Try Chicken Cordon Bleu, Chicken Cordon Bleu, and Chicken Cordon Bleu for similar recipes.

Instructions

1. Preheat oven to 350 degrees F.
2. Butterfly the chicken breasts by slicing half lengthwise but not cutting all the way through. Lay the halved breasts between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness, taking care to not tear or create holes in the meat.
3. Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.
4. Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil. The oil will help the crust brown. Beat together the eggs and water, the mixture should be fluid. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs.
5. Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through.
6. Serve whole or cut into pinwheels.

Ingredients

• 1 deli ham
• 2 eggs
• 3 flour
• 4 fresh thyme leaves
• 5 kosher salt and freshly ground black pepper
• 6 olive oil
• 7 panko bread crumbs
• 8 boneless, skinless chicken breasts
• 9 Gruyere or Swiss cheese
• 10 water

Directions

• 1 Preheat oven to 350 degrees F.Butterfly the chicken breasts by slicing half lengthwise but not cutting all the way through.
• 2 Lay the halved breasts between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness, taking care to not tear or create holes in the meat.
• 5 Serve whole or cut into pinwheels.