Miss Cindy's Chicken Cordon Bleu

"Cordon Bleu" is a French term, meaning "blue ribbon" which originally referred to an award for culinary excellence! This is one of my favorites. I've been making this for years and my family loves it! Ham and Swiss cheese rolled up in a pounded chicken breast, dredged in bread crumbs and baked. So delicious!

Start by placing plastic wrap or waxed paper over the chicken breast and pound them til they are about 1/4 thick.

Dip the breasts in 1/4 cup chicken broth, 2 tablespoons melted butter and 1 garlic clove minced.

Shake off excess and place a slice of swiss cheese on top of chicken.

place a slice of ham on top of cheese and chicken.

roll up the breast jelly-roll fashioned then dredge in bread crumbs.

Place chicken in a greased baking dish, salt and pepper to taste. Sprinkle a little paprika on the top and bake for 45 minutes in a 350 degree oven.

Serve with a Hollandaise sauce. (I love the Knorr packaged sauces, you'll find them in the packaged gravy section of the grocery store.) I'm not brave enough yet to make a homemade Hollandaise sauce! Someday I'll try when I get a food processor!

It's such a nice presentation!

Chicken Cordon Bleu

Ingredients:

1/4 cup chicken broth

2 tablespoons butter, melted

1 garlic clove, minced

1/2 cup dried breadcrumbs

paprika

salt

pepper

4 boneless, skinless chicken breasts

4 slices ham (I used black forest ham from the deli)

4 slices Swiss cheese

cooking spray

Instructions:

Place broth in a small microwave-safe bowl and microwave on high for 15 or 20 seconds, or until warm. Stir in garlic and butter. Pour bread crumbs on a plate or shallow bowl. Set aside.

Place each chicken breast between 2 sheets of waxed paper or plastic wrap and pound each to 1/4 inch thickness using a meat mallet or rolling pin. Dip each breast into butter/broth mixture, then top each breast with 1 slice of cheese then 1 slice of ham. Roll up each breast jelly-roll fashion. Place rolls, seam side down in baking dish coated with cooking spray. Sprinkle with salt, pepper and paprika. Pour remaining broth/butter over chicken. Bake at 350 degrees for about 40-45 minutes or until juices run clear and tops are golden. Serve with Knorr Hollandaise Sauce if desired.