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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 336.3
  • Total Fat: 22.0 g
  • Cholesterol: 114.8 mg
  • Sodium: 634.4 mg
  • Total Carbs: 8.6 g
  • Dietary Fiber: 0.6 g
  • Protein: 28.7 g

View full nutritional breakdown of Exotec's Homemade Chicken Cordon Bleu calories by ingredient
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Exotec's Homemade Chicken Cordon Bleu

Submitted by: EXOTEC

Introduction

Cordon Bleu made with chicken thighs instead of breasts. Cordon Bleu made with chicken thighs instead of breasts.
Number of Servings: 6

Ingredients

    6 boneless, skinless chicken thighs
    6 oz block of Gruyere cheese
    6 slices deli ham (I used Buddig Honey Ham)
    1/2 stick butter, melted
    1 T Dijon mustard
    1 c panko
    3 T parsley flakes
    1/4 c parmesan-romano-asiago blend granules

    kitchen twine

Tips

If you like more Dijon flavor, you may also spoon some of the butter mixture on the opened thighs before rolling with the ham and cheese.


Directions

Melt butter in microwave and stir in Dijon mustard.
Mix panko, parsley, and cheese granules in a zipper bag.
Lay ham slices on work surface and put a chunk of gruyere in the center. (I used thin deli ham, and overlapped 3 slices. The cheese was cut in 3"x3/4" bars - whatever gives 6 portions) Wrap the ham tightly around the cheese, folding in edges egg-roll style to keep cheese from melting out during cooking.
Place 3 pieces of kitchen twine (per thigh) in parallel on working surface.
Unroll thighs; may flatten high spots with a mallet if desired.
Place a ham-and-cheese roll at one end of the opened thigh and roll tightly. Tie each bundle tightly with twine.
Dip tied bundles into butter and Dijon mix, and drop into breading mix, coating well.
Place breaded bundles, seam side down, on a greased, vented baking rack.
Bake at 300F for about 40 minutes. Internal temperature of meat should register about 140. The thighs will be lightly browned when done.
Allow to rest about 5-10 minutes before cutting.


Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user EXOTEC.






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