This recipe for Chicken Cordon Bleu is an all-time family favorite. I use only fresh chicken breasts and make my own bread crumbs from Jalapeno Cheddar Rolls. It takes a little time to assemble, but trust me, your family will thank you.
Little kids enjoy the chicken flattening procedure as they're generally happy to help hammer anything, and bigger kids can assist with the egg dipping and coatings.
I like to serve this with rice pilaf and buttered vegetables.
1-1/2 pounds fresh boneless chicken
4 T. butter, softened
1 tsp. crushed thyme
4 slices ham
4 slices deli Swiss cheese
2 eggs
1/4 cup milk
1/2 cup flour
1 cup fresh bread crumbs*
1/2 teaspoon garlic salt
Flatten chicken breasts with a mallet.
Spread butter inside. Sprinkle with thyme.
Top with a slice of ham and a slice of cheese. Roll up tightly. Secure with toothpicks.
In a flat dish beat eggs and milk until smooth. Set aside.
In a pie plate place flour.
In another pie plate combine bread crumbs and garlic salt.
Dip each rolled breast into egg, then flour, then egg again, and finally bread crumbs--pressing to coat well.
Oil a rimmed baking sheet and cook breasts in a preheated 350 degree oven for 45-60 minutes, depending on size, or until golden brown and fully cooked (170 degrees internal temp.)
* I make my bread crumbs from the Jalapeno Cheddar Rolls I buy at my local bakery. 6 of them are three dollars and will fill a food processor. Just freeze them in large ZipLoc bags and you'll have fresh bread crumbs on hand anytime. The texture and flavor is unbeatable in my opinion.
