Yummy, yummy, yummy! This meal was delicious...especially with the Honey Mustard Sauce to top it off. Cody doesn't like mustard, so he ate it plain and still loved it. It is a relatively easy meal that has a great presentation. Making this for guests would WOW them without much work from your end...now that's what I call a good meal!
From: The Open Pantry
4 Chicken breasts, butterflied and pounded even
4-8 slices of Ham
4 slices of Swiss Cheese
1/3 cup bread crumbs
4-8 slices of Ham
4 slices of Swiss Cheese
1/3 cup bread crumbs
Milk or egg
Salt
Pepper
Lay the butterflied chicken breasts flat, lightly salt and pepper. Place a slice or two of ham and then swiss cheese on top of chicken and roll up, secure the rolled chicken with toothpicks and then dredge milk or egg, and then in bread crumbs.
Salt
Pepper
Lay the butterflied chicken breasts flat, lightly salt and pepper. Place a slice or two of ham and then swiss cheese on top of chicken and roll up, secure the rolled chicken with toothpicks and then dredge milk or egg, and then in bread crumbs.
Cook in a 350 degree preheated oven for 20-30 minutes, or until chicken is cooked thru. Once the chicken is done allow it to rest before cutting to retain the juices and let them set back in the chicken. Serve with honey mustard sauce or your favorite sauce or even plain. Enjoy!
Honey Mustard Sauce
1 can Cream of Chicken soup
1/4 cup Mayonnaise
3 Tbsp Honey
2 Tbsp Brown mustard or Whole Grain Mustard
1/2 tsp paprika (optional)
3 Tbs Milk
Combine all the ingredients in a sauce pan and heat thru, add milk to reach the consistency that you desire. Serve the sauce hot with Chicken Cordon Bleu.
2 comments:
This looks really great. I have made chicken cordon bleu several times but I always feel like it needs some sort of sauce. I think the honey mustard sauce will be my answer!
I tried your Chic fil'a chicken and then altered the honey mustard sauce a little from this recipe tonight. The sauce was wonderful!!! The chicken was very good too.... I posted about it o n my blog and linked to your recipe...I've ejoyed looking around your blog and spent a good chunk of time on that this weekend. Thanks...
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