Tuesday, February 16, 2010

Chicken Cordon Bleu

I haven't made this recipe in about 10 years, so I felt the need to try it again just as it was written. It calls for Ritz crackers for the coating, but I think I'll use Italian seasoned dry bread crumbs or Panko bread crumbs next time. And more Swiss cheese inside.


4 skinless, boneless chicken breasts
1/4 pound honey cured ham, sliced thin
4 slices Swiss cheese
2 cups crushed Ritz crackers
1 tablespoon dried basil leaves
1/4 cup grated Parmesan cheese
2 eggs

Pound chicken breasts to 1/4 inch thickness. Place ham and Swiss cheese slices on each breast and roll up tightly securing with toothpicks if necessary (I used about 5 toothpicks on each roll, tried to close up the ends, too, so the cheese wouldn't leak out). In a medium bowl, mix crushed crackers, basil and Parmesan cheese. In another bowl, beat eggs until frothy. Dip rolled chicken breasts into egg and coat well, then dip into crumb mixture until completely coated. Place in a greased 9 x 13 baking pan and sprinkle any remaining cracker crumbs on top.

Bake at 350 degrees for 40 to 45 minutes.

Yield: 4 servings

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