Chicken Cordon Blue recipe
Ingredients for chicken cordon blue:
- 25 Ritz crackers (I used whole wheat crackers and loved the extra nuttiness)
- 4 slices hearty sandwich bread, white or wheat (again, used homemade wheat bread and it was hearty and delicious)
- 6 tablespoons butter, melted
- 8 thin slices deli ham (about 8 ounces)
- 2 cups shredded swiss cheese
- 4 thick boneless, skinless chicken breasts (about 2 pounds total), see note
- Salt and pepper
- 3 large eggs
- 2 tablespoons Dijon mustard
- 1 cup all-purpose flour
Directions:
Preheat the oven to 450 degrees. Pulse the crackers and bread in a food processor until they are coarsely ground. Trickle(drizzle) in the melted butter and pulse to incorporate together. Transfer the crumbs to a rimmed baking sheet and bake in the preheated oven for about 3 - 5 minutes, stir it occasionally, until the crumbs are lightly brown golden. Transfer the crumbs to a shallow baking dish. Leave the oven on.Top each ham slice with about 1/4 cup shredded cheese. If your ham slices are too small, shingle two ham slices on top of each other to create a larger slice and roll the cheese up in that. Roll tightly and set aside. Pat the chicken dry with paper towels. Cut a pocket in the thickest part of the chicken breast and stuff each pocket with 2 ham/cheese rolls. Pull the top flap of chicken over the rolls and press to seal (if you like,you can use a toothpick to gently secure the pocket edge). Season both sides of the chicken with salt and pepper. Refrigerate the stuffed chicken, covered, minimum 20 minutes.In another shallow dish or pie plate, beat the eggs and mustard.Then, place the flour in a third shallow dish after that remove the chicken from the refrigerator. Working with one stuffed chicken breast at a time, coat the chicken lightly with flour and then dip in the egg mixture, covering both sides. Dredge the chicken in the toasted bread crumbs, pressing lightly to help the crumbs stick to the chicken. Transfer the chicken to a lightly greased rimmed baking sheet. Bake on the lowest rack of the oven until the bottom of the chicken is browned, approximately 10 minutes. Move the chicken to a middle rack in the oven and reduce the temperature to 400 (you don’t have to leave the chicken out of the oven while you are adjusting temperature), and bake until golden brown and the chicken is cooked through (160 degrees on an thermometer), about 25 to 30 minutes. Let the chicken rest for about 5 minutes before serving.(melskitchencafe.com)