Chicken Cordon Bleu

Ingredients: 

4 Skinless Boneless Chicken Breast
1/4 tsp. Salt
1/8 tsp. Ground Black Pepper
1/4 tsp. Garlic Powder
1/4 tsp. Onion Powder
6 Slices Swiss Cheese
1/4 C. Melted Butter or Margarine
12 Thin Sliced Ham (I use Land O'Frost Smoked Ham or Black Forest Ham Lunch Meat)
1/2 to 1 C. Seasoned Bread Crumbs (I like the Italian Seasoned Bread Crumbs)

Directions:

1. Preheat Oven to 350 F. Coat a Baking Pan with Cooking Spray.

2. Spread the bread crumbs out on a plate and set aside.

3. Butterfly the chicken Breast and Sprinkle each piece of chicken (both sides) with Salt, Pepper, Onion Powder and Garlic Powder. Place 1 slice of cheese and 2 slices of ham on the butterflied chicken breast, then fold closed (You can secure with a toothpick if desired). Next, brush the outsides of the breast with the melted butter or margarine and roll each stuffed Chicken breast in the bread crumbs to coat evenly. (I usually pat the crumbs onto the chicken or spoon the breadcrumbs on, sprinkling the chicken evenly on one side, then flipping over and doing the other - so that one side of the chicken is laying in the bread crumbs each time.)

4. Place the chicken on the baking pan and bake for 30-35 minutes, or until chicken is no longer pink. Remove from the oven, and place 1/2 a cheese slice on top of each breast. Return to the oven for an additional 3-5 minutes or until cheese has melted. Remove the toothpicks (If you used them) and serve immediately.


This is one of my FAVORITE dishes to make, because prep time is only about 10-15 minutes and we're eating in about 45 minutes. This recipe is so easy to follow and tastes AMAZING! It's always a big hit in our house! 

Below you will find a recipe for Creamy Mushroom sauce, as I've heard some people prefer a sauce over their chicken Cordon Bleu. I have NEVER made mine this way - as I'm not a huge fan of cream of mushroom soup on top of something (it's fine mixed in... but not on top!) Anyhow, if you are one of those people that feel like this recipe needs a little more... Here's the Mushroom Sauce Recipe -


CREAMY MUSHROOM SAUCE: 

1 Can Cream of Mushroom Soup
1/2 C. Sour Cream
1 Tbsp. Lemon Juice

In a small sauce pan, combine all ingredients. Cook over Medium heat for about 3 to 4 minutes (or until it starts to bubble), stirring occasionally. Once sauce is hot, you can reduce heat to simmer. Pour over the top of Chicken right before serving.