Tuesday, November 3, 2009

Chicken Cordon Bleu

I absolutely love these!  They are a bit of work, but are definitely worth every second!
Chicken Cordon Bleu
4 chicken breast
8 thin slices cooked ham
4 slices Swiss cheese
salt and pepper
Thyme or rosemary
1/4 c. melted butter
1/2 c. cornflake crumbs

Use a thin long knife to cut a pocket into the thickest portion of each breast, careful not to go through the sides.
Sprinkle each breast with salt and pepper and thyme or rosemary.

Double stack the ham slices (to make 4 stacks).
Fold the cheese slices in half, then in half again, to make a thick rectangle.
Place a rectangle of cheese on each ham slice.
Fold ham over cheese and stuff one into each chicken breast (you may have to be persuasive).
Secure the open end of the breast with toothpicks.

Dip each breast in melted butter, and then roll in cornflake crumbs, turning to thoroughly coat each roll.
Place in a baking dish.

Bake, uncovered, at 400 for about 40 minutes, or until chicken is cooked and crust is golden brown.

**If Freezing:
Prepare using fresh chicken breasts.  Once stuffed and rolled in crumbs, place in a single layer on a baking sheet and freeze.  Relocate to freezer bag once frozen.
To Cook:
Place frozen breasts on a baking sheet and cook at 400 for about 1 hour, or until chicken is cooked thoroughly.

1 comment:

  1. these are my favorite im going to try these tomorrow!