I belong to a group on Facebook that shares what we are cooking for dinner. Yesterday I posted that I took out thin sliced chicken breasts but had no idea what I wanted to do with them, and Chicken Cordon Bleu was suggested. Perfect! I had ham and cheese left over from my sister's baby shower, so I did a quick Pinterest search for a rolled-up version.
My changes- I accidentally omitted the seasoned crumbs due to a phone call while assembling the ingredients. I used thinly sliced ham, and next time I'd definitely double it up or use the thick. I used seedless Dijon mustard- my kid won't eat it if he spots the seeds. Because I messed up the flour to crumb ratio- I sprayed the tops with a little cooking spray to make sure they browned up.
Everyone loved this one, and it will definitely be made again. Thank you to Reeni for this great take on a classic recipe!
Chicken Cordon Bleu Roll Ups
Ingredients
- 2 eggs
- 2 tablespoons milk
- 1 tablespoon coarse or Dijon mustard
- sea salt and fresh black pepper
- 1/2 cup seasoned bread crumbs (omitted by accident)
- 1/2 cup panko crumbs
- 1/2 cup all-purpose flour
- 4 chicken cutlets -- 1/4-inch thick
- 4 slices deli ham (sliced on the thick side)
- 4 slices deli Swiss cheese (sliced on the thick side)- used provolone
Instructions
- Heat oven to 400 degrees F. Spray a baking sheet with cooking spray.
- I use cake pans for my breading stations. Set up the first one with the egg, mustard and milk. Whisk until blended. Season with salt and pepper. In the second, combine the bread crumbs and flour.
- Sprinkle chicken with salt and pepper on each side. Lay a slice of ham and a slice of cheese on each. Roll up from the short end and secure with toothpicks. Dip rolled chicken into the egg mixture, then into the crumb mixture, pressing on all sides so that the coating adheres.
- Bake 25 mins, testing to make sure the chicken is cooked through (I use a probe thermometer). Let chicken rest for about 5 minutes, and remove toothpicks. Slice or serve whole, as desired.
One of my favorite meals! Thanks for the recipe!
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