Chicken Cordon Bleu

I always tell people …  even though I’m a Cordon Bleu  trained chef, I am a mom first.  I deal with the same challenges of trying to put a delicious, home-cooked dinner on the table after a long day at work or an afternoon of driving the kids around.

I wrote my cookbook Simply Suppers to make dinner time easier. I wanted to show people that preparing a homemade meal doesn’t have to be stressful.

This cheesy stuffed chicken breast sounds and looks fancy, but in reality, it’s a cinch to make at home. And best of all, it is a tasty dish that my whole family enjoys.

This is the basic cooking technique for stuffing a chicken breast.  Experiment with some of your favorite ingredients. For an Italian twist, I like to substitute prosciutto, spinach, and mozzarella.   Spicy Pepper Jack cheese adds a fun kick to this dish.  For an even crunchier (and more savory) coating, try substituting crushed French’s French Fried Onions for the bread crumbs.

Whether following the recipe as listed below or making your own variation, this simple dish will be sure to make the folks at your dinner table think you are a Cordon Bleu trained chef!

Chicken Cordon Bleu
From Simply Suppers by Jennifer Chandler

2 tablespoons olive oil, plus extra to grease the pan
1 cup Italian-style bread crumbs
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
8 thin slices Swiss cheese
4 thin slices baked ham

Preheat the oven to 350 degrees. Lightly grease the bottom of a baking dish with olive oil. Place the bread crumbs in a shallow bowl and set aside.

Rinse the chicken and pat dry with paper towels. Place the chicken in between 2 pieces of wax paper or plastic wrap and, using a meat mallet or rolling pin, pound to 1/4-inch thickness. Generously season both sides of the chicken breasts with salt and pepper. On each breast, layer 2 slices of cheese and 1 slice of ham. Tightly roll up each breast and secure with a toothpick. Drizzle the breasts lightly with olive oil and roll them in the bread crumbs to lightly, but evenly, coat. Place the chicken, seam side down, into the prepared baking dish and transfer to the oven. Bake until browned and cooked through, about 30 minutes. To serve, remove the toothpicks and slice crosswise. Serve hot.

Serves 4.

Do Ahead: The chicken can be prepped the night before, tightly wrapped in plastic wrap, and refrigerated. This dish also freezes well; thaw before baking.

Freezes well.

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Jennifer Chandler

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