Saturday, November 21, 2009

Savory Chicken Cordon Bleu

6 large skinless, boneless chicken breasts
6 thin slices of deli ham
6 slices of cheese (swiss, provolone or pepper jack)
2 t sage
1 1/2 c fine bread crumbs (seasoned or plain)
1/2 c parmesan cheese
3 T dried parsley
4 T melted butter

Place chicken breast on cutting board, cover with wax paper and pound lightly with meat mallet until breast is approximately ¼ inch thick.  (Be careful not to punch holes in the breast)

Place a strip of ham and one slice of cheese on each breast.  I used swiss cheese on 3 of the chicken breasts and pepper jack on the other 3.  Tuck in sides and roll up jelly roll style.  Secure with two or three toothpicks.

Combine bread crumbs, parmesan, sage and parsley in a medium bowl.  Dip chicken rolls in melted butter, then roll in crumb mixture until well coated.  Place in a shallow baking pan coated with nonstick spray.  Bake at 350 degrees for 45 – 50 minutes.  Recipe courtesy of Kristen Harris