FavFam Chicken cordon bleu
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 chicken breast halves4 rectangular chunks of Swiss cheese (I like to buy it in the block and make chunks about 3-4" long and about the same thickness as string cheese)4 slices black forest ham1 1/2 c. Panko bread crumbs1/2 c. Parmesan cheese1 Tbsp. paprika1/2 c. butter (melted)1/4 c. butter (for frying)
Pound chicken breasts as thin as possible without completely destroying the chicken (about 1/2" thick). Roll up the cheese in the ham.. kind of how you would roll up a burrito (folding in the ends over the cheese, then rolling it up) this will keep the cheese from oozing out. Now roll up the ham and cheese in the chicken. Keep it all together using toothpicks.
Place the melted butter in a shallow bowl or dish. In a separate shallow dish, mix the Panko, Parmesan cheese and paprika. Dip each chicken in the butter, then roll in the bread crumb mixture.
Heat the remaining butter (1/4 c.) in a large skillet over medium-high heat, and cook each chicken until browned on all sides. Place on a plate until remaining chicken is browned. When all the chicken is browned, add a little more butter (or cooking spray) to the bottom of the pan to keep chicken from sticking. Place ALL the chicken back in the skillet. Sprinkle paprika, to taste, over the chicken, then add chicken broth to the pan (don't pour the broth over the chicken, try to pour it directly into the bottom of the pan). Reduce heat to low, cover, and simmer for 15-20 minutes, until chicken is no longer pink and juices run clear.
Serving Size: 1/2 chicken breast
Number of Servings: 8
Recipe submitted by SparkPeople user MANDYELYSE.
Place the melted butter in a shallow bowl or dish. In a separate shallow dish, mix the Panko, Parmesan cheese and paprika. Dip each chicken in the butter, then roll in the bread crumb mixture.
Heat the remaining butter (1/4 c.) in a large skillet over medium-high heat, and cook each chicken until browned on all sides. Place on a plate until remaining chicken is browned. When all the chicken is browned, add a little more butter (or cooking spray) to the bottom of the pan to keep chicken from sticking. Place ALL the chicken back in the skillet. Sprinkle paprika, to taste, over the chicken, then add chicken broth to the pan (don't pour the broth over the chicken, try to pour it directly into the bottom of the pan). Reduce heat to low, cover, and simmer for 15-20 minutes, until chicken is no longer pink and juices run clear.
Serving Size: 1/2 chicken breast
Number of Servings: 8
Recipe submitted by SparkPeople user MANDYELYSE.
Nutritional Info Amount Per Serving
- Calories: 449.9
- Total Fat: 25.3 g
- Cholesterol: 132.5 mg
- Sodium: 766.5 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 0.8 g
- Protein: 38.9 g
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