Chicken Cordon Bleu
I discovered this gem of a recipe one evening within the first week after moving out of my parent’s house. I have always liked chicken cordon bleu but NEVER actually cooked anything while living under my parent’s roof, so I really had no idea what I was doing and just kind of guessed my way through it. As I was making it, I made a few adjustments that I thought would improve it a bit, such as adding more cheese, bacon and bread crumbs. After burning it the first few times, I figured out the whole frying/oven hybrid technique, which solved all my problems! I must say, this is my personal FAVORITE recipe I have mastered... maybe because it is the first meal I successfully mastered on my own!
by Katie R.
Amount per serving
- 4 boneless and skinless chicken breasts
- 1 lb Swiss cheese
- 1/2 lb honey maple ham
- 1-2 c Italian bread crumbs
- 1/2 lb bacon
- 2 Tbsp extra virgin olive oil
- 3 eggs
- Add All Ingredients
Preheat oven to 350 degrees.
Pound the chicken breast to about ¼ inch thickness.
Layer about 3 medium thick slices of Swiss cheese and 2 thick slices of ham onto each breast.
Roll chicken breast, cheese and ham tightly and wrap in bacon to help keep them rolled.
Beat eggs in bowl and dredge chicken rolls in beaten eggs.
Cover with Italian bread crumbs.
In a large sauté pan, add about 2 tablespoons extra virgin olive oil and heat.
Fry chicken rolls in large pan until golden brown.
Move chicken rolls onto a cooking sheet covered with aluminum foil and finish cooking in the oven for about 15 minutes or until chicken is no longer pink and cheese is bubbling.
Serve hot with your favorite veggie and enjoy!!