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Description
The name “cordon bleu,” or “blue ribbon,” brings fancy cooking to mind, but we’ve streamlined the much-loved cheese- and ham-stuffed chicken breasts for weeknight ease. Smoky Black Forest ham and melty Emmenthal (a type of Swiss cheese) are tucked into a pocket cut into boneless chicken breasts for a flavorful filling. Instead of a three-step flour, egg, and breadcrumb breading process, we opted for simply smearing the chicken with a mayonnaise-Dijon mixture to help panko breadcrumbs adhere and keep the meat juicy. Then we baked the chicken rather than frying. Keep an instant-read thermometer handy to check the doneness without releasing the oozy cheese. To complete the meal, all you need is a green salad or some roasted vegetables. The recipe is a Yummly original created by Ivy Manning.
Ingredients
- cooking oil spray (regular, garlic-flavored, or olive oil spray)
- 4 boneless skinless chicken breasts (small, each 6 to 8 oz.)
- 4 slices Black Forest ham (thin slices, 3 oz. total)
- 2 oz. Emmental cheese (or gruyere, cut into 4 slices, each about 3 inches by 1 1/2 inches by 1/4 inch)
- 1/2 cup mayonnaise
- 3 Tbsp. Dijon mustard
- 1/2 tsp. black pepper
- 1/2 tsp. paprika
- 1 1/4 cups panko breadcrumbs
Directions
- Preheat oven to 425°F with racks in the lower third and upper third. Line a sheet pan with foil. Set a cooling rack in the sheet pan and spray with cooking spray; set aside.
- With a thin, sharp knife, cut a horizontal pocket that’s about 4 inches long along the length of one side of each chicken breast, starting with the thickest side of the breast and being careful not to cut all the way through to the other side. Set out each ham slice on a work surface and put a cheese slice at an end of the ham. Roll up cheese in ham to make small packets. Tuck a packet into each chicken breast pocket. Secure openings with sturdy round toothpicks or with thin small turkey skewers. Set chicken on a plate and refrigerate while preparing the breading components.
- Combine mayonnaise, mustard, pepper, and paprika in a small bowl. Spread the panko on a plate. Spread mayonnaise mixture all over the chicken. Roll chicken in crumbs, pressing gently to adhere. Place chicken on the prepared cooling rack set in the sheet pan with the thickest parts of the breasts arranged towards one short side of the pan. Mist chicken generously with cooking spray.
NutritionView More
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| Calories480Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol130mg43% |
| Sodium670mg28% |
| Potassium730mg21% |
| Protein45g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate27g9% |
| Dietary Fiber1g4% |
| Sugars4g |
| Vitamin A8% |
| Vitamin C4% |
| Calcium20% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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