I've really been missing out since I've never made stuffed Chicken Cordon Bleu before. Sure, I've made casseroles but I would always shy away from actually trying to make a stuffed Chicken Cordon Blue. You know, like the processed frozen kind that you get at the store and just toss in the oven? I wanted to re-create that but always figured it would be really time consuming. That is until I came across this super simple Pillsbury recipe. They turned out wonderful and were of course delicious!
Stuffed Chicken Cordon Bleu
Adapted from Pillsbury
Cal 300, Carbs 16g, Fat 11.7g, Fiber 1g Protein 31.2g
4 large boneless skinless chicken breasts (1 1/4 to 1 1/2 lb)
4 slices reduced fat swiss cheese (I used Sargento)
1/2 cup finely chopped ham
2 tablespoons butter, melted (I used smart balance spread)
1/3 cup dry bread crumbs (I used one pkg shake n bake extra crispy)
Heat oven to 350°F.
To form pocket in each chicken breast, cut 3-inch-long slit in thick side of each breast, cutting into breast about 2 inches and to within 1/2 inch of opposite side.
In a small bowl, mix together cheese and ham. Spoon evenly into pockets in chicken; secure openings with toothpicks.
Place melted butter in shallow dish. Place bread crumbs on sheet of waxed paper. Dip each stuffed chicken breast in butter; roll in bread crumbs to coat.
Place in ungreased 8-inch square glass baking dish. Sprinkle any remaining bread crumbs over chicken.
Bake 30 minutes or until juice of chicken is clear when center of thickest part is cut. Remove toothpicks before serving. Enjoy!
This recipe can also be found at this Party