Chicken Cordon Bleu

Turn this classic chicken entree into a make-ahead appetizer by chilling the cheese-filled chicken breasts and then cutting into slices to serve.

Shop Kitchen ▾
  • 5 skinless, boneless, chicken breast halves
  • 1 5 ounce container semisoft cheese with garlic and herbs
  • 2 1/2 ounces very thinly sliced fully cooked ham
  • 1/2 cup fine dry seasoned bread crumbs
  • 1 tablespoon snipped fresh parsley
  • 1/2 cup milk
  • Nonstick spray coating
  • 1 tablespoon margarine or butter, melted
Related Video
How to Make Grilled Rosemary Chicken

If you are looking to spice up your marinade choice for yout next chicken dish try this grilled rosemary chicken recipe. The lime, rosemary and garlic turns your chicken into a light, tasty summer meal.

Place each chicken breast half, between pieces of clear plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/4-inch thick. Remove plastic wrap. Spread chicken with cheese. Place ham, cutting to fit, over each chicken breast. Fold in the long sides of the chicken and roll up into a spiral starting from the short edge. Secure with wooden toothpicks.
Combine bread crumbs and parsley in a shallow dish. Dip chicken rolls first in milk and then into the bread crumb mixture to coat.
Spray a 2-quart rectangular baking dish with nonstick coating. Place chicken rolls, seam side down, in prepared baking dish. Drizzle with melted margarine or butter.
Bake in a 400 degree F oven for 30 to 35 minutes or until lightly browned and chicken is tender and no longer pink. Remove rolls and chill for 1 to 24 hours.
To serve, slice each roll crosswise into 1/2-inch-thick slices. Serve chilled. Makes about 40 servings.

nutrition information

Per Serving: cal. (kcal) 40, Fat, total (g) 2, chol. (mg) 8, sat. fat (g) 1, carb. (g) 1, fiber (g) 0, pro. (g) 3, sodium (mg) 83, Percent Daily Values are based on a 2,000 calorie diet
Back to Top