Chicken cordon bleu has gotten a reputation over the years as a recipe that's not exactly easy to prepare. It's a traditional roulade, which takes some skill and a deft hand for balance, and the fact that it's breaded and fried is never a great inspiration.
This preparation, however, uses only a few ingredients and gives you all the luxuriousness of a traditional chicken cordon bleu without the mess and fuss. It's quick and easy, and a great way to impress your guests (and family).
- 4 medium-sized chicken breasts
- 4 slices Black Forest ham
- 1 Cup grated Swiss or Gruyere cheese
- 1 Cup breadcrumbs
- 1 Teaspoon garlic powder
- 1 Teaspoon onion powder
- 4 Tablespoons vegetable oil
- Salt and pepper, to taste
Preheat oven to 350 degrees.
To butterfly chicken breasts, slice each breast in 1/2 and cut it open like a book, leaving the edges intact. Add 1 slice of ham, folded in 1/2, to 1side, and top with ¼ cup of grated cheese and a pinch of salt and pepper. Repeat on remaining the breasts and secure each breast with toothpicks. Place the breadcrumbs on a large plate or baking dish and mix together the garlic powder, onion powder, and a couple of pinches of salt and pepper. Coat each breast with 1 tablespoon of the oil and then coat them in the breadcrumb mixture. Make sure that the breasts are evenly coated (pack the breadcrumbs on with your hands if you need to), and place on a foil-lined baking sheet. Bake for 35-40 minutes, until the chicken is cooked through and golden brown.