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Easy Chicken Cordon Bleu by BYUtv's Food Nanny

Enjoy this recipe from BYUtv’s Food Nanny, Liz Edmunds. The Food Nanny is a new reality makeover show that takes a disastrous dinner situation and whips it into shape. Watch The Food Nanny Thursday nights at 6 and 9 p.m. on BYUtv. To watch the Food Nanny prepare this dish, click here. To make your two-week meal plan, click here.

Easy Chicken Cordon Bleu
4 servings

2 slices white or wheat bread
4 small boneless, skinless chicken breasts
Salt
4 slices deli ham
6 thin slices Swiss cheese
8 tablespoons (1 stick) cold butter

   1. Tear the bread into uniform pieces and pulse in a blender to make crumbs. Set aside.
   2. If you are using frozen chicken breasts, while they are still slightly frozen, place the breasts between sheets of wax paper or resealable plastic bags and pound with a meat mallet to 1/8-inch thickness; don't pound too thin or the breast could fall apart in rolling. If you are using fresh breasts, remove the extra fat and cut into the breast to remove the gristle. Then pound to flatten. Lay the flattened breasts side by side on a platter, sheet pan, or a sheet of wax paper.
   3. Preheat the oven to 350 degrees and grease a small baking dish.
   4. Sprinkle each breast with salt. Add 1 slice of ham, 1 slice of cheese, 1 tablespoon of butter, and a sprinkling of bread crumbs. Roll up the breasts tightly and tuck in the ends. Place them seam side down in the prepared baking dish.  When you have all the breasts in the baking dish, top each with 1 tablespoon of the remaining butter and 1/2 slice of the remaining cheese.
   5. Bake 40 to 50 minutes, basting occasionally. Cover the dish with foil when the chicken browns, to prevent it from drying out. The chicken is done when it is tender and no longer pink. Serve immediately.

Serve with rice pilaf, packaged quick rice, or baked potatoes, with green beans or broccoli for the vegetable. You don't need a salad with every meal, just make sure you have plenty of vegetables to go with your main course. The chicken and the vegetables are plenty, or serve the chicken with salad and a roll.

Variations:

     Substitute baked ham slices or prosciutto and Mozzarella cheese.
     To make this for a crowd, double or triple the recipe and proceed as follows: Pound the breasts first, stack them with wax paper or foil between to separate them, and put them in the fridge until all the breasts are flattened. Then take out four breasts at a time, assemble them, and place them side by side on a jelly roll pan. Continue with four more until all are ready to bake.

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