Chicken Cordon Bleu
"This recipe was given to me by my mom. It is easy and very good."
photo by Amber C.
- Ready In:
- 50mins
- Ingredients:
- 6
- Yields:
-
4 Chicken Cordon Bleu's
- Serves:
- 4
ingredients
- 4 boneless chicken breasts
- 4 slices low-fat cheese
- 4 slices low-fat ham
- 4 teaspoons Dijon mustard
- 1 cup breadcrumbs
- 2 eggs
directions
- Preheat oven to 350 degrees.
- On a cutting board use a meat pounder to pound chicken breasts to a medium thickness.
- In a small bowl beat the two eggs.
- on a small plate place some bread crumbs.
- On top of each chicken breast put a slice of cheese, a slice of ham, and a teaspoon of the dijon mustard on each chicken breast.
- Roll the chicken in the egg mixture and then roll it in bread crumbs.
- Place a toothpick in the center to hold it together.
- Place rolled chicken breasts in a baking dish and bake covered with aluminum foil for 20 minutes.
- Take of the aluminum foil and continue to bake for another 10-15 minutes or until the chicken is done.
- This can be served with rice or noodles.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Thank you for an easy and delicious recipe! -
This was soooo good! I did change the recipe a bit to suit our tastes; I used Ritz crackers instead of breadcrumbs, and instead of putting mustard on breasts I made a sauce to top them with (after baking) 1 can coc soup mixed with 2/3 c sour cream and 2 1/2 tsp dijon mustard. I baked about 45 minutes, thanks! -
Yum. I used Provelone cheese and a bit more Dijon than called for. Also, I sprinkled the pounded breasts with a little salt and pepper first, and then rolled the chicken in panko (coarse bread crumbs). Served these with a mushroom cheese sauce. Absolutely delicious. -
Very tasty. I had to use milk instead of eggs (ran out) but they coated fine. -
I made this for my husband and my mom last night, and everyone said it was really good. I left out the dijon mustard since I'm not a huge fan, but other than that, no changes. I also made a chicken cordon bleu sauce that I found on RecipeZaar to pour over it. Thanks for sharing.
see 4 more reviews
Tweaks
-
This was soooo good! I did change the recipe a bit to suit our tastes; I used Ritz crackers instead of breadcrumbs, and instead of putting mustard on breasts I made a sauce to top them with (after baking) 1 can coc soup mixed with 2/3 c sour cream and 2 1/2 tsp dijon mustard. I baked about 45 minutes, thanks!
-
Very tasty. I had to use milk instead of eggs (ran out) but they coated fine.
-
Very tasty and enjoyable. I don't think the directions are quite clear enough about rolling up the chicken before dipping in egg and crumbs (but what else would you do with it). Instead of putting toothpicks through I just trapped the rolls in a small dish so they couldn't move. Next time I will use more mustard just as a personal preference. Great recipe, thanks!
