Easy Chicken Cordon Bleu
By adamrk
This is a variation of the classic that is far less prep and cooking processes.
1 Picture
Ingredients
- 4 Boneless skinless Chicken Breasts
- 4 Slices Danish Ham
- 4 Strips Cooked Bacon
- 4 Slices Muenster Cheese
- 1/2 cup Grated parmesan Cheese
- 1 - 9 oz package Frozen Chopped spinach, thawed and drained
- 1 egg, beaten with 1/4 cup milk
- 2 cups panko or other bread crumbs mixed with some salt and pepper
- Packaged Bearnaise Sauce
- Oil for frying - 3 tablespoons
- Cooking skewer picks or kitchen twine
Details
Servings 4
Level of difficulty Average
Preparation time 50mins
Cooking time 60mins
Cost Average budget
Preparation
Step 1
Pound chicken breasts thinly and evenly as possible. Season with salt and pepper. Place one slice of ham on each, followed by the cheese, cooked bacon strip, and about 2 tablespoons of the spinach mixturee, Sprinkle with the parmesan cheese.
Step 2
From the small end, roll the chicken as firmly as possible . Secure with skewer picks or tie with cooking string to hold them into a roll. Dredge in the beaten egg and milk, then roll in the bread crumb mixture. Place on a sheet pan into freezer 30 minutes to firm up
Step 3
Preheat oven to 350 f.
Heat oil in skillet - about 3 tablespoons. Place each breast in pan one at a time and saute on all sides till slightly browned and firm. Place in a greased 9x13 baking dish. Cover with foil bake one hour at 350 f. Remove foil in last 10 minutes. When internal tempature reaches 170 f, remove . allow to rest 30 minutes. Remove skewers or twine, slice diagonally and place on serving platter. Top with prepared bearnaise sauce or your own sauce.
Serve over rice with the sauce. A green vegetable side works well
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