Chicken cordon bleu: serves four.
- 9 pieces bacon
- 6 pieces thin ham
- 6 large pieces chicken breast
- 1 cup mozzarella cheese
- 1/2 parmesean
- 1/2 cup panko bread crumbs
- Salt
- Pepper
- Italian seasoning
Butterfly the chicken breasts into three pieces and separate. Working with two pieces at a time, cover with plastic wrap on a sturdy surface and pound out chicken with a heavy object (I used my cast iron pan) into thin flat pieces.
Season chicken with salt, pepper and Italian seasoning according to taste. Divide ham into three pieces. Place each piece in the middle of the chicken and sprinkle some shredded mozzarella cheese on top.
Fold the long ends of the chicken over the ham and start rolling from the shorter ends. Roll as tightly as possible without squeezing out your stuffing.
Stretch out the bacon to increase its length and cut in half. Wrap a piece of bacon securely around each bundle of chicken.
In a bowl, mix together panko bread crumbs, shredded Parmesan and all the seasonings mentioned above. Roll the chicken bundles in it.
Transfer to your baking vessel and bake in a 375 degree oven for 47 minutes. The sauce this makes as it cooks is divine on simple boiled potatoes. Happy eating.
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