Chicken Cordon Bleu

This dish was prepared for the subreddit, /r/52weeksofcooking, where the theme was “Cheap Meals” and my second theme was “french”. At first when I saw these themes combined, I was thrown off when thinking about cheap french food. It might have just been my perception but when I searched for cheap french meals, I got a ton of ads so maybe it was a thing. Then I thought about Chicken Cordon Bleu and came to realise that the ingredients in this were not all that expensive.

The bonus to this theme is trying to eat for cheaper was the reason I even got into cooking. I just love the idea of trying to push food farther than it normally would. I did not really do that this time but it ended up being inexpensive anyway. Plus, I have never made it before so I get to make something new!

I have had Chicken Cordon Bleu before and it has either been really good or extremely dry so I decided to not risk it and go with an inexpensive and easy sauce on top. This whole dish went really well with some garlic mashed potatoes!

I used this Garlic Habanero Ham that my local deli has but any ham will do.

  • Servings: 4
  • Difficulty: easy
  • Print

Summary

  • Cuisine: french
  • Course: entrée
  • Preparation Time: 20 mins
  • Cooking Time: 40 mins

Ingredients

4 Chicken (Boneless, Skinless Breasts)
3 Eggs
to taste Kosher Salt
to taste Freshly Ground Black Pepper
4 Slices Ham
6 Slices S wiss Cheese
1/2 Cup Bread Crumbs
1 Tablespoon Lemon Juice (1/2 Lemon)
1 Can Cream of Chicken Soup
1/2 Cup Sour Cream

Steps

  1. Preheat oven to 350 degrees.
  2. Coat a baking dish with nonstick spray and set aside.
  3. Cover the Chicken Breasts in plastic wrap and pound until about 1/4 inch thickness. You can use a mallet, rolling pin, or wine bottle for this.
  4. In a medium size bowl, whisk the eggs together.
  5. Cover each Chicken Breast in the whisked Eggs and let excess drip off.
  6. Sprinkle each side of the Chicken Breast with Kosher Salt and Black Pepper.
  7. On the inside of each Chicken Breast, place 1 slice of Ham and 1 slice of Swiss Cheese.
  8. Roll up each Chicken Breast and secure with a toothpick. Place in the baking dish.
  9. Once all of the Chicken Breasts are in the baking dish, sprinkle the Bread Crumbs evenly on the top.
  10. Bake until the Chicken is no longer pink (about 35 minutes).
  11. Meanwhile, juice the Lemon and in a small pot combine the Cream of Chicken Soup, Sour Cream, and Lemon Juice. Cover and cook on medium low to low, stirring occasionally.
  12. Remove from the Chicken from the oven, top each Chicken Breast with a 1/2 slice of Swiss Cheese. Return to the oven and cook until the Swiss Cheese has melted (about 3 – 5 minutes).
  13. Remove the toothpicks, top with sauce, and serve immediately.

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