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.
- Preheat oven to 350 degrees.
- Coat a baking dish with nonstick spray and set aside.
- 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.
- In a medium size bowl, whisk the eggs together.
- Cover each Chicken Breast in the whisked Eggs and let excess drip off.
- Sprinkle each side of the Chicken Breast with Kosher Salt and Black Pepper.
- On the inside of each Chicken Breast, place 1 slice of Ham and 1 slice of Swiss Cheese.
- Roll up each Chicken Breast and secure with a toothpick. Place in the baking dish.
- Once all of the Chicken Breasts are in the baking dish, sprinkle the Bread Crumbs evenly on the top.
- Bake until the Chicken is no longer pink (about 35 minutes).
- 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.
- 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).
- Remove the toothpicks, top with sauce, and serve immediately.