Chicken Cordon Bleu Recipe

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Crunchy coating surrounding a juicy chicken breast with ham and cheese inside. The hint of garlic in the coating adds just the right touch.
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  • 4 chicken breasts - boneless and skinless
  • 8 pieces ham
  • 6 ounces Muenster cheese
  • 1/4 cup flour
  • 1 egg
  • 2 tablespoons water
  • 1 cup panko breadcrumbs
  • 1 tablespoon thyme - fresh, chopped
  • 2 cloves garlic - minced
  • 2 tablespoons butter - melted
10 mins
25 mins
35 mins
  • Preheat oven to 375 degrees.
  • Lay the chicken breast between 2 pieces of plastic wrap. Gently pound the chicken to 1/4-inch thickness using a meat mallet. Remove the top sheet of plastic and lay a slice of cheese and 2 slices of ham to cover the breast. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken. Refrigerate for at least 1/2 hour. This will help them to keep their form.
  • Season the flour with salt and pepper. Beat together the eggs and water and season with salt and pepper. Mix the bread crumbs with thyme, garlic and salt, pepper, and melted butter. The butter will help the crust brown.
  • Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Place the bundles into a baking dish. Bake for 20 to 25 minutes until browned and cooked through.
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