Chicken breasts, black forest ham(I use 1/2 slice for each breast), swiss cheese(I used low fat), melted butter and a bit of flour, bread crumbs, and seasoning. I use Progresso bread crumbs, garlic and herb.
Slit the breasts, roll ham and cheese and stuff it. I close them up with tooth picks.
Dip in the butter, I do this quickly as I don't like to use too much. Trying to maintain my girlish figure, you know.
Roll or pat or whatever through the flour, bread crumbs and seasonings.
I bake on a Pam covered foil covered pan for easy cleanup.
Since this is just me the bake times are a bit of a wait and see, I set my oven at 400 degrees and start checking after 20 minutes. My oven was at 400 degrees because I was baking potatoes too.
If I have guests I reduce chicken broth, heavy cream and fresh herbs for a nice sauce. I don't do that for Monday night with the guys. Remove the tooth picks before serving.
Special thanks to my guest photographer, Max. He helped when my hands were full. He'll do anything for Chicken Cordon Bleu.
4 comments:
The next time you need help with pictures and Max isn't around, call me. I'll do anything for a cordon bleu too. :)
I have a great recipe for cordon bleu - but the sauce is the best part!! I'm sure the sauce is why my family (and I) eat it. It has whipping cream, wine, & swiss cheese among the ingredients! NUMMY!
Hi Tammy! Tyler has been trying to show me your blog for awhile now and we finally got to it!! Good for you girl! I love reading them, but have no clue how to start one!!! Love your recipes, now if you could just put on the tater tot casserole, it would make Ty's day!!! Have fun with that mixer! Love, Holly
Max -its looking like this might be a career for you!
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