Chicken Cordon Bleu

Chicken Cordon Bleu

Do you ever have those days where nothing goes quite as you planned? Today was one of those days. We originally planned to make a copy cat Cheesecake Factory Chicken Madeira recipe for dinner, except I forgot to remind my husband to pick up the madeira wine to cook it with.

Kind of one of the main ingredients… Oops.

The chicken was already thawed, so we pulled another meal from this week’s meal plan: Chicken Cordon Bleu. I’ve made a casserole version of this before, but never the normal rolled up kind. I was so excited to try it! So we pulled up the recipe from a Pinterest pin… and there were no instructions.

I stared blankly at my phone. Hadn’t I read the instructions earlier this week? Or did I only glance over the ingredients list to make sure we picked up what we needed on our grocery trip? Crap. 

Adam took in the situation, shrugged his shoulders and said “Eh, I bet we can wing it.”

So, here’s our crazy last-minute improvisation Chicken Cordon Bleu. We didn’t even follow the ingredients list (it had a ton of other spices we omitted, we changed up measurements, etc) and I looked up a similar recipe for a general cook time. 

Preheat your oven to 450 degrees. 

I suggest that you use cutlets, but all we had were large chicken breasts so we ended up slicing them in half to make them thinner. Pound them thin with a meat tenderizer, this will make them easier to roll later on. 

Chicken Breasts

Season chicken with the pepper, garlic lover’s seasoning, onion powder and salt. 

Lay a slice of ham on top of each piece of chicken, followed by a slice of Gruyere (or Swiss, if you prefer) cheese. 

Chicken Ham and Cheese

Roll the chicken, ham and cheese up into little wheels and secure with two toothpicks. 

Rolled Chicken

Next, you’ll need three bowls: beat the two eggs in one, add your flour to the second, and your Panko to the third. 

Take your rolled up meat and dip in the bowl of flour, covering all sides.

Next, roll it in the egg, making sure you cover all sides. This is what’s going to make the Panko stick!

Once you’re done with the egg, throw the roll into the Panko. Take your time here, making sure you get a nice crunchy layer. 

Once it’s coated, lay it on an oven safe cooking rack on top of a cookie sheet. They make smaller versions of this , but since we didn’t have one we improvised with a turkey rack (no judging!). 

Panko Chicken

Drizzle with olive oil. 

Drizzle Olive Oil

Turn your oven down to 400 degrees, and cook for 30 – 35 minutes or until the chicken has reached 165 degrees.  

First Slice

Let sit for 2 minutes before serving. Enjoy!

Chicken Cordon Bleu
Serves 4
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Ingredients
  1. 4-6 Chicken Cutlets (or Chicken Breasts sliced in half)
  2. 1/2 teaspoon Pepper
  3. 1/2 teaspoon Flavor God's Garlic Lover's Seasoning
  4. 1/2 teaspoon Onion Powder
  5. 1/4 teaspoon Salt
  6. 1 cup Panko
  7. 1/2 cup Flour
  8. 2 eggs
  9. 2-1/2" oz (4 slices) Gruyere Cheese
  10. 4 deli style slices Black Forest Ham
  11. 2 teaspoons Olive Oil
Instructions
  1. Preheat your oven to 450 degrees.
  2. I suggest that you use cutlets, but all we had were large chicken breasts so we ended up slicing them in half to make them thinner. Pound them thin with a meat tenderizer, this will make them easier to roll later on.
  3. Season chicken with the pepper, garlic lover's seasoning, onion powder and salt.
  4. Lay a slice of ham on top of each piece of chicken, followed by a slice of Gruyere (or Swiss, if you prefer) cheese.
  5. Roll the chicken, ham and cheese up into little wheels and secure with two toothpicks.
  6. Next, you'll need three bowls: beat the two eggs in one, add your flour to the second, and your Panko to the third.
  7. Take your rolled up meat and dip in the bowl of flour, covering all sides.
  8. Next, roll it in the egg, making sure you cover all sides. This is what's going to make the Panko stick!
  9. Once you're done with the egg, throw the roll into the Panko. Take your time here, making sure you get a nice crunchy layer.
  10. Once it's coated, lay it on an oven safe cooking rack on top of a cookie sheet. They make smaller versions of this , but since we didn't have one we improvised with a turkey rack (no judging!).
  11. Drizzle with olive oil.
  12. Turn your oven down to 400 degrees, and cook for 30 - 35 minutes or until the chicken has reached 165 degrees.
  13. Let sit for 2 minutes before serving. Enjoy!
The Shinn Life http://theshinnlife.com/

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