Sunday, January 9, 2011

Chicken Cordon Bleu

Most people only eat Chicken Cordon Bleu at restaurants or those awful frozen hockey pucks in plastic bags.  Actually, to make this at home is not all that difficult.  Some ham, chicken cutlets, swiss cheese and breading ingredients all leave you with a very tender and juicy dinner entree.
Chicken Cordon Bleu
4 chicken breasts; boneless and skinless
4 slices deli ham; thinly sliced
4 slices swiss cheese
1 egg
1/2 cup milk
1 cup crushed cornflakes, panko, or breadcrumbs
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper

1. Flatten chicken to 1/4-inch thickness.  Top each with a slice of ham and cheese.  Roll up and tuck in ends; secure with toothpicks.

2.  In a shallow bowl, whisk eggs and milk.  In another shallow bowl, combine cornflakes and seasonings.  Dip chicken in egg mixture, then roll in crumbs.

3.  Place on a greased baking sheet.  Bake at 350 degrees for 40-46 minutes or until chicken juices run clear.  Discard toothpicks before serving.

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