Chicken Cordon Bleu
Steve requested this as a Father's Day treat. Since we were traveling on Father's Day, I made it tonight. I read several recipes to get the general idea, then made up my own. According to Steve, "This tastes just like the restaurant!"
Chicken Cordon Bleu
Pound boneless skinless chicken breasts (one per adult) between sheets of wax paper until they are pretty thin. Spread a little bit of dijon mustard over each piece, using your hands to make sure it is even and pressed into the chicken a little bit.
Roll Canadian bacon slices around a piece of string cheese, two slices per piece of cheese. Place the bacon-wrapped cheese at one end of the chicken, and roll up, tucking the ends around the cheese to keep it in. Place the chicken roll in a baking dish, seam side down, and repeat with the remaining pieces. Rolls should be fairly close together, so they don't come apart. Salt and pepper to your liking.
Melt a little butter (a tablespoon or so per roll, depending on how rich you like it). Dribble half of the butter over the rolls, then sprinkle liberally with breadcrumbs. Pat down between the rolls to be sure crumbs cling to the sides. Dribble remaining butter over all, then sprinkle a little more breadcrumbs.
Bake at 350 for about 40 minutes, and let set for a few minutes prior to serving.
Per request, I served this with a blue cheese salad topped with roasted hazelnuts. Mmmmmm...
Chicken Cordon Bleu
Pound boneless skinless chicken breasts (one per adult) between sheets of wax paper until they are pretty thin. Spread a little bit of dijon mustard over each piece, using your hands to make sure it is even and pressed into the chicken a little bit.
Roll Canadian bacon slices around a piece of string cheese, two slices per piece of cheese. Place the bacon-wrapped cheese at one end of the chicken, and roll up, tucking the ends around the cheese to keep it in. Place the chicken roll in a baking dish, seam side down, and repeat with the remaining pieces. Rolls should be fairly close together, so they don't come apart. Salt and pepper to your liking.
Melt a little butter (a tablespoon or so per roll, depending on how rich you like it). Dribble half of the butter over the rolls, then sprinkle liberally with breadcrumbs. Pat down between the rolls to be sure crumbs cling to the sides. Dribble remaining butter over all, then sprinkle a little more breadcrumbs.
Bake at 350 for about 40 minutes, and let set for a few minutes prior to serving.
Per request, I served this with a blue cheese salad topped with roasted hazelnuts. Mmmmmm...
posted by Beth at 5:36 PM
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