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This recipe calls for the cordon bleu to be laid flat.
To make the traditional rolled type, when the chicken is nearly done, carefully remove from pan to cutting board, top with cheese and ham, roll carefully (THEY WILL BE HOT) and secure with toothpicks. Return them gently to the pan to melt the cheese and heat the ham (3-4 minutes). Remove toothpicks to serve.
If you want to make this even more elegant and delicious, consider rolling one or two asparagus spears into each piece, trimming the spears to fit, but leaving the asparagus heads showing.
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| Chicken Cordon Bleu |
Ingredients
(4 servings - 38g protein - 6g carbohydrate per serving)
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| 1 lb |
chicken breast fillets |
| 1 tbsp |
honey |
| 1 tbsp |
dijon mustard |
| 1 tbsp |
butter |
| 4 slices (3/4 oz ea) |
swiss cheese |
| 4 slices (1 oz ea) |
boiled ham |
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- Wash chicken breasts and pat dry with paper towel.
- Pound with mallet or press under cutting board until breasts are approximately 1/2 inch thick.
- In small mixing bowl, blend honey and mustard.
- Dip chicken breasts in mixture to coat.
- In large skillet, melt butter over medium heat.
- Add chicken.
- Cook for 4 minutes.
- Turn.
- Cook for 2 minutes.
- Place one slice of ham and one slice of cheese on each chicken breast.
- Continue cooking for 3-4 minutes.
- Remove from pan and serve while hot.
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