I have always loved Chicken Cordon Bleu. I have never made it at home before, so when I saw this recipe in the new Martha Everyday Food magazine I knew it was finally time to give it a try.
This is kind of a lazy version, which worked for me.
It turned out beautifully and tasted amazing!
What you need,
2 large chicken breasts, trimmed of any fat
3 slices of Canadian bacon or ham
¼ cup Swiss cheese, sliced or grated
2 tsp. Dijon mustard
½ cup panko crumbs
1 tbsp. olive oil
Salt and Pepper
Preheat your oven’s broiler. Spray a baking sheet with non-stick spray.
Carefully slice the chicken breasts in half horizontally, be sure not to go all the way through, open up the breasts, like a book, and press flat with your hand.
Season the inside of the chicken with salt and pepper, then layer on one side, half of the Canadian bacon and half of the cheese. Fold over the chicken to cover. It might not be perfect but it will be ok.
Repeat with the second chicken breast.
Place the filled chicken breasts on the greased baking sheet. Brush the top of the chicken with a little more olive oil and season with a little more salt and pepper.
Bake the chicken under the broiler for 7-10 minutes or until the chicken is cooked through.
Meanwhile stir the panko crumbs with 1 tablespoon of olive oil to moisten.
Once the chicken is cooked remove from the oven. Spread 1 teaspoon of the mustard over the top of each breast and top with the panko mixture, pressing the crumbs to adhere. Put the chicken back under the broiler for 2 minutes or so, until the crumbs are brown and crisp.
I served mine with a simple baked potato.
What a great meal, so simple and so tasty!
Recipe adapted from Martha Stewart Everyday Food Magazine