This has been in our recipe rotation for years. Takes some planning as we don’t keep sliced ham in the house… But when the planets align, i love it! As I am working toward no left overs and making enough food for us to enjoy once, i use a large pounded chicken breast and we split it. But if you have just 2 small one, that works great too.
Definitely make as many as your household needs!
Chicken Cordon Bleu
March 29, 2022
Persons
2
Serving Size
1/2 a large chicken breast or 1 small
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Ingredients
- 1/4 cup fat-free, less-sodium chicken broth
- 3 teaspoons butter, melted
- 1 large garlic clove, minced
- 1/2 cup panko
- 1 tablespoon grated fresh Parmigiano-Reggiano cheese
- 1 teaspoon paprika
- 1-2 (6-ounce) skinless, boneless chicken breast halves – pounded thin
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 2-4 thin slices prosciutto or ham (about 2 ounces)
- 1/4 cup (1 ounce) shredded part-skim mozzarella cheese
- Cooking spray
Instructions
- Preheat oven to 350°.
- Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic.
- Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.
- Sprinkle both sides of chicken with salt, oregano, and pepper.
- Top each breast half with 1-2 slice of ham and 1-2 tablespoon mozzarella.
- Roll up each breast half jelly-roll fashion. (hold with tooth picks)
- Dip each roll in chicken broth mixture; dredge in breadcrumb mixture.
- Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray.
- Pour remaining broth mixture over chicken.
- Bake at 350° for 28 minutes or until juices run clear and tops are golden.
Verdict:
It’s made it in our rotation for over 10 years, so definitely a thumbs up!
Notes:
I use panko so make it more airy, but use what you have on hand!
If you want to be fancy, replace ham with prosciutto.
Enjoy! If you try it, let me know what you think!
