I’m not going to lie, this meal takes a little time to make this since you have to flatten the chicken and stuff and wrap it but, I promise it is worth it. When you are pounding the chicken it is easier (and cleaner) if you place saran wrap over the top of the chicken so there aren’t raw pieces of meat flying anywhere. Traditionally, cordon bleu calls for swiss cheese, but I am a big provlone fan so I prefer it. You will want to used sliced ham (not shaved) so you actually get some ham flavor. Also, don’t be alarmed if the chicken immediately surrounding the ham is a little pink because the ham will color the chicken a bit; just make sure the chicken is thoroughly cooked, if it is pink in the middle of the chicken it’s not done. Don’t be alarmed, it’s not as complex as it sounds and it is so much better then any cordon bleu you could buy in the frozen foods section. Enjoy 🙂

Chicken Cordon Bleu

Chicken Cordon Bleu   (Print Me)

6 skinless, boneless chicken breast halves
6 slices Provolone or Swiss cheese
6-9 slices ham
1/2 cup flour
1 tbsp paprika
Salt & Pepper to taste
Italian seasoning
6 tbsp butter (I use light)
1/2 cup dry white wine
1 tsp chicken bouillon granules (or 1 cube)
1 tbsp cornstarch
1 cup half and half (or heavy whipping cream if you don’t mind the calories)

Using a meat mallet, pound the chicken breasts to about 1/2 inch thick. Place a slice of cheese and 1- 1 1/2 slices of ham (depending on size) in each chicken breast leaving about a 1/2 inch of an inch around the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Season the flour with paprika, salt,and pepper on a plate. Roll the chicken in the flour to coat evenly, then sprinkle the chicken with Italian seasoning. In a large skillet over medium- high heat, melt the butter; when it is hot, cook the chicken until browned on all sides. Add the wine and bouillon, reduce heat to low; cover and simmer for 30 minutes, until chicken is no longer pink and juices run clear. Remove the toothpicks, then transfer the chicken to a platter and keep warm. Blend the cornstarch and half and half in a small bowl then whisk it slowly into the skillet, stirring until thickened. Pour the cream sauce over the chicken and serve immediately.

Source: All Recipes

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