With this recipe I started with some bread in the oven and toasted it basically till hard.
I put in the food processor with some garlic powder, minced dehydrated onions, salt, pepper and parsley. I processed till fine crumbs were reached.
I took the chicken and cut fat and white stuff off and then I kinda butterfly them like a pork chop. I put them between some cling wrap and beat the day lights out of it. Not so hard to ruin it though lol
I cut up some swiss cheese and ham since I’m going to roll it up in the chicken 🙂
I put one egg with some water in a dish and the bread crumbs I made in another dish. I gave them eggs a good beating lol
This is my set up right here!
I lay my chicken out and pile some ham and cheese in there.
Next I roll it up the best I can lol sometimes it works beautifully and sometimes it’s just good.
I dip in the egg and roll all around, then the bread crumbs.
Next to my pan that I have lightly oiled up.
I baked around 35 – 40 minutes on 350
That was our Friday night dinner.
Oh my gosh that looks divine! I love Chicken Cordon Bleu it is so good.
I am not a fan of chicken cordon bleu—-now if you had stuffed those chix breasts with cheese and broccoli—-
Your recipes seem to drool off the page!!
oh my that looks so delicious.:) my mouth is watering just looking at the pictures.
I have made Chicken Cordon Bleu so many times and never used the egg for the bread crumbs. This is one of those moments where I am sitting here kicking myself, lol. Thank you for that reminder, your recipe otherwise is just like mine.
I love chicken cordon bleu but I have never tried making one. Thanks for showing us how to make it.
I love this the first time i tried the dish at the restuarant. i might going to make one since you have a simple recipe.
Another delicious meal you got in there Marie 🙂 You always make me hungry every time I visit here … Thanks for sharing the detailed procedures .
I would love to try making this one day.
It’s almost lunchtime here and this suddenly made me hungry and craving for chicken, lolz. Thanks for sharing your recipe!