Chef Eve 101 Makes: Golden Chicken Cordon Bleu

After making a German Rouladen one day hubby asked for a chicken version the next. Always happy to use up left overs in another recipe and I had plenty of bacon leftover from the Rouladen. This recipe didn’t call for bacon, but heck, bacon is always appreciated, eh? So I found a Chicken Cordon Bleu recipe from Taste of Home, and I think the only change that I had to make was, you know, adding in that bacon! I paired it with a crisp 2013 Bellissimo Cellars Chardonnay during the prep and dinner!

IMG_1884Ingredients

  • 2 boneless skinless chicken breast halves (6 ounces each)
  • 2 slices deli ham (3/4 ounce each)
  • 2 slices Swiss cheese (3/4 ounce each)
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon paprika
  • 1/8 teaspoon pepper
  • 1 egg
  • 2 tablespoons 2% milk
  • 1/2 cup seasoned bread crumbs
  • 1 tablespoon canola oil
  • 1 tablespoon butter, melted
  • 3 slices of bacon per breast

Directions

  • 1. Flatten chicken to 1/4-in. thickness; top each with a slice of ham, bacon and cheese. Roll up and tuck in ends; secure with toothpicks.
  • 2. In a shallow bowl, combine the flour, salt, paprika and pepper.

    In another bowl, whisk egg and milk.

    Place bread crumbs in a third bowl.

    Dip chicken in flour mixture, then egg mixture; roll in crumbs.

  • 3. In a small skillet, brown chicken in oil on all sides.

    Transfer to an 8-in. square baking dish coated with cooking spray.

  • 4. Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 170°. Discard toothpicks; drizzle with butter. Yield: 2 servings.