Chicken Cordon Bleu

  • 2 Deboned Best Dressed Chicken Breasts
  • Salt, pepper and garlic and herb seasoning to season the chicken
  • 2 slices ham
  • 2 slices cheese (swiss or sharp cheddar)
  • 4 tablespoons melted butter
  • 2 cups seasoned Panko breadcrumbs
  • ½ cup mayonnaise
  • 2 teaspoons yellow mustard
  • Pat the chicken dry with paper towels. Use a sharp knife to cut each chicken breast in half horizontally to create two chicken breast halves.
  • Place the chicken breast halves between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them into thin and evenly strips (be careful not to pound so hard that the meat tears).
  • Season the chicken with salt, pepper and garlic and herb seasoning.
  • Top each piece of chicken with a slice of ham and a slice of cheese. Roll tightly, tucking the sides a little, and place on a new piece of plastic wrap
  • Wrap the chicken tightly in the plastic wrap, pinching the excess plastic on the sides to create a tootsie-roll shape and twisting them to create a firm chicken roll. Refrigerate the wrapped chicken bundles for at least 30-minutes or up to one day in advance.
  • Preheat oven to 400 degrees F. Remove chicken from fridge and unwrap Add breadcrumbs to a shallow dish or pie plate. Melt butter in a separate shallow dish.
  • Dip the chicken bundles in melted butter, and then into the seasoned Panko breadcrumbs, pressing lightly to help the crumbs stick to the chicken. Transfer to a baking sheet/dish/pan lined with aluminum foil and lightly greased with cooking spray/oil.
  • Bake on the center oven rack for about 30 minutes, or until chicken is cooked through.
  • Make the sauce by stirring the mayo and mustard together. Taste and add more mustard, as needed, to taste.
  • Add the sauce on the top of the baked chicken breasts. Serve and enjoy!
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