Oven Chicken Cordon Bleu
Add some sophistication to dinner with this rich and succulent dish that is sure to become your new favorite.
Yield
4 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 |
chicken
breast, halves, boneless, skinless |
*
|
|
| 2 | teaspoons |
prepared mustard
dijon |
|
| 4 | teaspoons |
chives
fresh, chopped |
|
| 4 |
ham
lean, cooked, very thin slices |
*
|
|
| 4 | slices |
swiss cheese
low-fat, very thin slices |
|
| 1 | large |
eggs
white |
|
| 1 | tablespoon |
water
|
|
| ⅓ | cup |
corn flakes
crushed |
|
| ¼ | teaspoon |
paprika
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken
breast, halves, boneless, skinless |
*
|
| 1E+1 | ml |
prepared mustard
dijon |
|
| 2E+1 | ml |
chives
fresh, chopped |
|
| 4 | each |
ham
lean, cooked, very thin slices |
*
|
| 4 | each |
swiss cheese
low-fat, very thin slices |
|
| 1 | each |
eggs
white |
|
| 15 | ml |
water
|
|
| 79 | ml |
corn flakes
crushed |
|
| 1.3 | ml |
paprika
|
|
Directions
Heat oven to 375℉ (190℃). Spray 8 inch square (1½ quart) baking dish with nonstick spray.
Place 1 chicken breast between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about ¼ inch thick. Repeat with remaining chicken pieces, making four cutlets.
Spread each cutlet with ½ teaspoon mustard; sprinkle each with 1 teaspoon chives. Cut ham and cheese slices to fit chicken cutlets. Roll up, tucking ends inside.
In a shallow bowl, combine egg white and water; beat slightly. Place cornflake crumbs in shallow dish. Coat chicken rolls with egg white mixture; roll in cornflake crumbs. Place in spray-coated dish. Sprinkle with paprika. Bake at 375℉ (190℃) for 25 to 30 minutes or until chicken is fork tender and juices are clear.
