- 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
Exotec's Homemade Chicken Cordon BleuSubmitted by: EXOTEC
IntroductionCordon Bleu made with chicken thighs instead of breasts. Cordon Bleu made with chicken thighs instead of breasts.
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
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.
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 300°F 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.