Jolene's Recipe Journal

I've mentioned before that when I'm meal planning and needing inspiration, I turn to the Food Holidays calendar.   Chicken is the thing we eat most and the thing I get bored with most easily but seeing that today is National Chicken Cordon Bleu Day got the wheels turning.  

It's one of my husband's favorite dishes.   I searched the Taste of Home website and found this Sage Chicken Cordon Bleu.   Sage is one of my more underused spices in my collection, and I had all the other ingredients on hand.

I did make minor changes- used Panko and dried parsley and omitted the tomato.   The biggest difference is that I didn't pound out the chicken.   Using a knife, I cut a nice deep pocket in one side of the chicken, then rubbed the inside with the sage. 

I layered the ham and cheese inside, then proceeded with the dipping and breading.    I did not use toothpicks.  Some cheese oozed out, but that was just fine with me!   My husband and I enjoyed it very much, and I'll definitely be making it again.   Thank you Martha S for the recipe!

Sage Chicken Cordon Bleu

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Ingredients

• 6 boneless skinless chicken breast halves (4 ounces each)
• 1/2 teaspoon rubbed sage -- (1/2 to 3/4)
• 6 slices thinly sliced deli ham
• 6 slices part-skim mozzarella cheese -- halved
• 1 medium tomato -- seeded and chopped (omitted)
• 1/3 cup dry bread crumbs (panko)
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons minced fresh parsley (dried)
• 4 tablespoons butter -- divided

Instructions

1. Preheat oven to 350°. Pound chicken breasts with a meat mallet to 1/8-in. thickness; sprinkle with sage.
2. Place ham, mozzarella cheese and tomato down the center of each; roll up chicken from a long side, tucking in ends. Secure with toothpicks.
3. In a shallow bowl, toss bread crumbs with Parmesan cheese and parsley. In a shallow microwave-safe dish, microwave 3 tablespoons butter until melted.
4. Dip chicken in butter, then roll in crumb mixture. Place in a greased 11x7-in. baking dish, seam side down. Melt remaining butter; drizzle over top.
5. Bake, uncovered, until chicken is no longer pink, 40-45 minutes. Discard toothpicks before serving. Yield: 6 servings.

Source: http://www.tasteofhome.com/recipes/sage-chicken-cordon-bleu

Chicken, ham, sage

Dinner, Poultry

American

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