- Butterfly 4 large chicken breasts and, if necessary, pound to 1/4' thickness with a meat mallet (the fun part)
- Rub the inside of each breast with butter (don;t cross contaminate the container) and generously salt and pepper.
- Lay a slice of deli ham and a slice of Swiss cheese across each breast. Roll up tightly and secure with toothpicks.
- Dip each rolled breast in egg wash (scrambled raw eggs and a little water) and then roll in breadcrumbs seasoned generously with Parmesan cheese, Italian seasoning, and garlic powder. (Told you this wasn't a real recipe!)
- Repeat the egg wash and bread crumbs (that's right-two coats)
- Freeze individually.
- Bake FROM FROZEN at 375 degrees for 40-45 minutes until cooked through and juices run clear.
Tuesday, May 3, 2011
Chicken Cordon Bleu
Ok...so here's my "non-recipe" for Chicken Cordon Bleu.
Subscribe to:
Post Comments (Atom)
I can't wait to try it! When do I get mine? ;)
ReplyDeleteLoved this meal, but you had to cook it a LOT longer for the bigger ones. I turned the heat up to 400 degrees half way through and cooked it for about an hour and 15 min. The smaller ones were done after about an hour. Hope that helps!
ReplyDelete