Chicken Cordon Bleu - My Way
By: Kaitlin Phillips
Published: Sunday, February 28, 2010 - 4:01pm

Ingredients




2 Boneless Skinless Chicken Breast, butterflied
12 Slices Mozzarella Cheese (cut thin slices straight from a block)
2 Pieces Ham (I used boiled ham lunch meat)
1 cup Italian Breadcrumbs
1 Egg
Fat-Free Butter Spray

Toothpicks

Preparation

1 Take your butterflied chicken and down the middle lay down 3 slices of cheese, separated a bit, and then cut your ham slice in half and lay them on top of each other on the cheese slices. Put the other 3 slices of cheese on top of the ham. Roll up chicken from top to bottom and tuck in the sides and pierce with as many toothpicks as you need to hold it together. Beat up your egg in a small bowl and pour your breadcrumbs onto a plate. Dip your chicken into the egg then transfer it to the breadcrumbs and coat entire piece of chicken. Place in a baking dish and spray with butter spray to moisten the breadcrumbs.

About


Good afternoon! I hope everyone is enjoying their extra long weekend. I decided to throw this together yesterday after realizing I had everything on hand to make it, and not only that, it's something I've been wanting to make for awhile now but I was always intimidated by it. There's really nothing to it though. It would be more work if you pound the chicken out nice and thin (MOM) but I found that if you butterfly it then it works just perfectly! I also used mozzarella cheese instead of the typical swiss because that is what I had on hand, and it didn't matter a bit, it was delicious. My husband keeps asking me when I'm making it again, so that tells me it's a winner!