I have made Chicken Cordon Bleu a few times, but I have found a new "go to" recipe for Chicken Cordon Bleu. This recipe came from Mel's Kitchen Cafe. I have liked every one of her recipes that I have tried, and there are many more on my list that I need to try.
First you make the bread crumb coating. Preheat the oven to 450 degrees. Pulse the crackers and bread in a food processor until they are coarsely ground. Drizzle in the melted butter and pulse to incorporate together. Transfer to a sheet pan and bake for about 5 minutes
Lay out your slices of ham and top with shredded swiss cheese. Roll tightly and set aside. My ham rolls were too long for my chicken, so I had to cut them in half.
Cut a slit in the thickest part of the chicken breast and slide a ham roll into the center of the chicken breast. Press chicken to close, use a toothpick if needed. Season both sides of the chicken with salt and pepper. Refrigerate for atleast 20 minutes.
Mix together the eggs and dijon mustard. Put in a shallow baking dish. Place the flour in a third shallow dish. Once the chicken has been refrigerating for a little bit you can take it out and start the breading process. First dip the chicken in flour, then the dijon/egg mixture, then lastly the toasted bread crumbs.
Transfer the chicken to a lightly greased rimmed baking sheet. Bake on the lowest rack of the oven until the bottom of the chicken is browned, about 10 minutes. Move the chicken to a middle rack in the oven, reduce the temperature to 400 and bake until golden. In my oven it took about 20 minutes (after the first 10 minutes at 450) Let the chicken rest for 5 minutes before serving.
Chicken Cordon Bleu
25 Ritz crackers
4 slices white bread
6 tablespoons butter, melted
8 thin slices deli ham (about 8 ounces)
2 cups shredded swiss cheese
4 thick boneless, skinless chicken breasts
Salt and pepper
3 large eggs
2 tablespoons Dijon mustard
1 cup all-purpose flour
*This recipe serves 4-6. I cut it in half and made two chicken breasts.