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.


  1. any recommendations on a good jar of alfredo?

  2. I usually pick up Classico or Bertolli. I can't really tell much of a difference between the two.

  3. Or make your on sauce. I cup I heavy cream and half cup of sour cream. You use as much garlic and onion as you want. Just add 1tbs of butter to a pan add onion and garlic to brown med-heat for like 3-5mins. If you wish you can add mushrooms too. then add your heavy cream and sour cream. Fresh parsley about half a cup. Salt and pepper to taste. Done. Easy.

  4. That sounds delicious. Thank you for sharing your recipe!