If you make this one night for your family for dinner, they will think they are dining in a five-star restaurant!! Chicken Cordon Bleu is just a fancy name for a boneless, skinless chicken breast wrapped up in ham and cheese :) I make my own version (minus the pounding of the chicken breast). This is a "menu" favorite of Lauren's. The chicken stays moist and the cheese melts, so it is really yummy!
Cathy has been "retired" from the paid workforce since 1996 to raise her family which includes one husband, one third grader, one teen and one stepson. She has been cooking and baking for as far back as she can remember for her family and friends in "Cathy's Kitchen." She is excited to be able to share her recipes as well as her cooking and baking hints with other home cooks. Please feel free to comment or ask a question about her recipes or about cooking and baking in general.
2 - 2 1/2 pounds boneless, skinless chicken breasts
6 slices deli ham
6 slices Swiss cheese
1 cup plain bread crumbs
1 large egg
1/2 cup milk
In small bowl, cover toothpicks with water and set aside. You have to pre-soak the toothpicks or they might burn in the oven. Slice chicken breasts into six even pieces lengthwise and set aside. In one bowl, put the egg and milk, and mix with fork. In another bowl, put the bread crumbs. Preheat oven to 375 degrees and cover an 8 x 8 inch pan with foil - set aside. Take one of the chicken breasts and dip in the egg/milk mixture first and then dip in the bread crumbs. Place one slice of ham, folded and then the slice of Swiss cheese on top of the chicken breast. Fold in half and secure with toothpick. Place in pan. Repeat for the other five pieces. Bake for approximately 40-50 minutes or until the chicken is no longer pink in the middle. The cooking time will depend on how thick the chicken breasts are - I bought thick ones, so it took close to 50 minutes to bake. Remove toothpicks before eating :) Serves six.
To read more from Cathy, visit onthemenutodayatcathyskitchen.blogspot.com/