Easy Chicken Cordon Bleu

I can remember a time that I thought Chicken Cordon Bleu, was something you only ate at an expensive restaurant, on a special occasion.  The thought of making it homemade, never even crossed my mind!! How could I?  I mean-it had to be very complicated-right?  And who wants complicated?

Well, thankfully I wised up over the years!  Cooking is about trial and error.  It's learning to overcome your fears, and moving past your failures.  (Don't get me started on homemade macaroni and cheese!)

I found this recipe for Chicken Cordon Bleu in a 2009 issue of Taste of Home magazine. (Don't judge-the recipes in these  magazine are timeless!)

I couldn't believe that something so 'fancy', could be so easy to make!!!  Never mind the fact that I had every one of the ingredients on hand.  How often does that happen?

Here is what you will need:

2 boneless-skinless chicken breasts (cut in half)
2 tablespoons butter (softened)
1 tsp dried thyme
4 slices of swiss cheese
4 slices of fully cooked ham (thinly sliced)
8 bacon strips
2 eggs
1/2 cup milk
1/2 all purpose flour
3/4 cup Italian bread crumbs
1/2 garlic powder

Preheat oven to 350.  Your chicken breasts should be about 1/8" thick.  If not-place each between a sheet of wax paper and flatten. (I use a rolling pin-works like a charm.)  Spread butter on the top of each breast-and sprinkle with thyme.  Top each with a slice of ham and a slice of cheese.  Roll up tightly.  Wrap each with two slices of bacon-securing with a toothpick.

 Beat eggs and milk in a medium bowl.  Combine flour and garlic powder in a one bowl-and bread crumbs in another.

 Dip each chicken breast into the egg mixture. Coat with the flour mixture.  Dip once more in the egg mixture, and than the bread crumbs.  Place in a greased 9x13 pan.

**** As you can see I ended up with 5 chicken breasts instead of 4!!  This is because one breast was so HUGE-that I had to cut it into thirds to get the thickness I needed without pulverizing the poor thing!

Bake chicken breasts-uncovered for 40-45 minutes, or until chicken juices runs clear.  Makes 4 servings.

Print Recipe

Have you ever had a dish that you were too intimidated to make yourself?  I'd love to hear from you!  Until then-Keep on challenging yourself-and if doesn't work out-try again!