Sunday, February 13, 2011

Easy Chicken Cordon Bleu

I adapted this from and it was so good! We really loved it and it was also super easy. You could always use regular ham instead of the prosciutto. P doesn't like ham that much so the prosciutto works better for us. Same goes with the cheese- whatever you've got will work! 

·         4 (1 1/4-1 1/2 pounds) boneless, skinless chicken breasts
·         1/2 teaspoon(s) freshly ground pepper, divided
·         1/2 teaspoon(s) salt
·         1/3 cup(s) shredded muenster cheese ( I just got some slices from the deli and chopped them up really small- it was just as easy and 10X cheaper than buying a block of cheese)
·         2 tablespoon(s) reduced-fat cream cheese
·         1/4 cup(s) coarse dry breadcrumbs 1 tablespoon(s) chopped fresh parsley, thyme, or oregano
·         4 teaspoon(s) extra-virgin olive oil, divided
·         4 thin slices of prosciutto  

Preheat oven to 400°F.
Sprinkle chicken with ¼ tsp. pepper and salt. Combine cheese and cream cheese in a bowl. Combine the remaining 1/4 tsp. pepper with breadcrumbs, herbs, and 2 teaspoons oil in another bowl.
Heat the remaining 2 teaspoons oil in a large, ovenproof nonstick skillet over medium heat. Cook the chicken until browned on both sides, about 2 minutes per side. Move the chicken to the center so all pieces are touching. Spread with the cheese mixture, lay prosciutto slice over cheese, then top with the breadcrumb mixture.
Bake until the chicken is no longer pink in the center and an instant-read thermometer registers 165°F, 5 to 7 minutes.

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