Chicken Cordon Bleu
Recipe: #26222
June 12, 2017
Categories: Beans, Chicken, Potatoes, Sunday Dinner, Oven Roast, Green Beans, Boneless Pieces, Chicken Dinner, more
"From one of our national supermarkets free monthly magazine March '17. I love hand and cheese rolled into chicken and this recipe looks like a really good meal."
Ingredients
Nutritional
- Serving Size: 1 (476.5 g)
- Calories 745.7
- Total Fat - 28.5 g
- Saturated Fat - 9.1 g
- Cholesterol - 247.4 mg
- Sodium - 2848.3 mg
- Total Carbohydrate - 56 g
- Dietary Fiber - 6.7 g
- Sugars - 6.6 g
- Protein - 64.1 g
- Calcium - 438.9 mg
- Iron - 4.9 mg
- Vitamin C - 17.1 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Preheat oven to 180C.
Step 2
Line 2 baking trays with baking paper.
Step 3
Place chicken between sheets of plastic wrap, and flatten with a meat mallet and then top each with a slice of ham and a 1/4 cup of gruyere and then roll up, enclosing filling, and secure with toothpicks, if desired.
Step 4
Whisk eggs and mustard in a shallow bowl and place flour and breadcrumbs into separate bowls.
Step 5
Lightly coat rolls in flour, egg and breadcrumbs and place on a plate.
Step 6
Place wedges onto a baking tray and spray with oil and sprinkle with chicken salt (I would use regular hate chicken salt) and bake for 40 minutes or until golden and crisp.
Step 7
Meanwhile, heat oil in a non-stick frying pan over medium heat and cook chicken rolls for 5 minutes or until golden on all sides and then transfer to a tray and sprinkle with remaining gruyere and bake for 15 minutes or until cooked through.
Step 8
Serve chicken with potato wedges and steamed green beans.
Tips
- Olive oil cooking spray