Chicken Cordon Bleu is one of my past favorites. I made this a lot when my son was little. He is in his 20s now. I still love it, though! I have so many more dishes on my menu now but I truly should make it more, though! Make it a full meal and serve it with Country Salad and Baked Potatoes! #SoNomNom4u #ChickenCordonBleu
6 boneless chicken breasts, butterflied
6 slices of Swiss cheese (I LOVE LORRAINE for this!)
6 slices of deli ham
salt & pepper
3/4 cup flour
Peanut oil (or Canola) for frying
2 cups fresh bread crumbs
Place chicken breasts on a non-breakable surface. Cut into the top, bottom and round side of the chicken, to cut open the breast, leaving the straight side in tact, like a hinge, and pound them with a meat mallet until they are approximately 1/4" thick. The chicken should look like a heart.
Take one breast from the bag. Season both sides with salt and pepper. Place a slice of ham on it, then place a slice of cheese over the ham. Fold in 2 sides and then roll. Secure lose ends with colored toothpicks. Use colored picks so they are easy to find and remove before serving. Repeat until all breasts are seasoned, filled, and secured with toothpicks.
Fill a place with flour and and plate with 3 eggs, beaten well Fill a plate with fresh breadcrumbs.
Now, dip a piece of chicken into the flour, then roll it in the egg to evenly coat it and place it in the breadcrumbs until it is completely covered. Shake off excess crumbs and curve sides under a bit in palm to make it rounded. set aside on a plate. Repeat until all chicken breasts are covered.
Heat oil to 360°F (deep or pan fry in 2 inches oil) add chicken. If frying in a pan, turn after one side is golden. Cook until internal temp of the chicken is 165°F remove from oil and place on a cooling rack over papertowels. Serve hot and fresh! Makes 6 servings.