Chicken Cordon Bleu
A special recipe from my Aunt Dr. Wendy Hutchins-Cook - Tender chicken wrapped around ham and Gruyere cheese, then dipped in panko bread crumbs and baked to perfection! Bon appétit!
Servings: 6
Ingredients
- 2 c. panko bread crumbs
- 1 T. olive oil
- 1/2 c. all-purpose flour
- 1 T. salt
- 1/2 tsp. pepper
- 1 1/2 tsp. garlic powder
- 3 lg. egg whites
- 1 T. water
- 6 chicken breasts
- 6 slices deli ham
- 6 slices gruyere cheese
- Vegetable spray
Instructions
- Toast the panko bread crumbs in a frying pan with olive oil over medium heat, stirring often and until golden brown. (About 10 minutes) Spread crumbs in a shallow dish and set aside.
- Combine flour, salt, pepper and garlic powder in a shallow dish. Set aside.
- Mix egg whites and water in a shallow dish. Set aside.
- Pound chicken breasts flat, between two pieces of wax paper, until about a ¼ inch thick. Lay each chicken breast flat. Place a piece of ham and cheese in the middle. Fold in edges of chicken and roll up.
- Dredge chicken in flour mixture, shake off excess.
- Using tongs, coat chicken in egg wash allowing excess to drip back into the dish to ensure an even coating.
- Now, dip chicken in panko bread crumbs, pressing to form an even coat.
- Place chicken on a wire rack over a baking sheet (this prevents the bottom of the chicken from getting soggy). Repeat steps for each chicken breast.
- Spray the chicken with vegetable spray. Place in a 475 degree oven on the middle rack and bake approximately 20 to 25 minutes, depending on the size of the chicken breast.
- Serve with a fresh green salad and mashed potatoes if desired.
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