This Chicken Cordon Bleu is so easy to prepare and cook. Within a few minutes you have a decadent and elegant looking chicken dish sure to please your family and guest.
Course Main Course
Prep Time 10minutes
Cook Time 35minutes
Total Time 45minutes
1boneless & skinless chicken breast
6 to 8piecesgarlic butter crackerscrushed
Olive oil spray
Lay one slice of ham and lightly spread Dijon mustard. Add cheese to cover the whole ham and lightly spread Dijon mustard again. Roll into a log.
Get another slice of ham and spread another layer of Dijon mustard. Lay cheese on top of ham and spread Dijon mustard. Take the 1st rolled ham and place in the middle of the 2nd assembled ham and cheese. Roll to make one log.
Slice chicken breast on one side into a butterfly. Be careful not to cut all the way. It will look like a butterfly or an open book if you open the chicken breast.
Season the inside of the chicken breast with salt and pepper.
Take the ham and cheese roll and place it on one side of the chicken breast.
Lift the other side of chicken breast to cover ham & cheese roll. Seal the chicken breast opening with 2 to 3 toothpicks. Season the outside of chicken with salt and pepper.
Prepare 3 dredging stations.
In the 1st dish add flour. Season with salt and pepper.
In the 2nd dish add egg, water, salt and pepper. Whisk all ingredients.
In the 3rd dish add panko and crushed crackers. Combine ingredients.
Coat chicken breast lightly and evenly with flour. Shake and remove excess flour.
Roll chicken breast in egg wash.
Coat chicken evenly with panko cracker mixture.
Transfer in a wire rack with the sprayed area at the bottom. Now, spray the other side or the top area.
Pre-heat oven at 400 degrees F. Bake until golden brown for about 25 to 35 minutes. When baking chickens internal temperature should reach 160 – 165 degrees F. Note: Oven temperature will vary so adjust cooking time accordingly.
Remove from oven and rest chicken for 5 minutes before serving.