Saturday, January 7, 2012
chicken cordon bleu
It sounds so fancy which is one of the things I love about this dish. So easy to make and so good. This time I spiced it up a bit by using jalapeno jack cheese instead of Swiss which I thought made it extra good this time. A big hit with the entire family.
chicken cordon bleu (the way I make it)
6 small boneless skinless chicken breasts (or filet 3 giant breasts)
6-12 deli thin slices of smoked ham
6 rectangular shaped slices of Jalapeno Jack cheese or Swiss
1/3 cup seasoned breadcrumbs
1 tablespoon paprika
1 jar of Alfredo sauce
Pound chicken breasts until thin. On one end of each chicken breast, place 1-2 slices of smoked ham and 1 slice of cheese. Roll up.
Place breadcrumbs mixed with paprika on a dinner plate. Place a chicken "roll" on the plate and use your fingers to sprinkle the breadcrumbs from the plate over the chicken. Do this with each chicken "roll" and place on a baking pan sprayed with nonstick spray.
Bake at 375 degrees for 35-40 minutes.
Heat up the alfredo sauce and let each person pour their own on top. Serve with pasta and a nice salad.