Friday, April 20, 2012

Chicken Cordon Bleu

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Chris and I both love Cuban sandwiches, so I knew this recipe would be a hit. It's really simple and only uses a few ingredients, so it's definitely easy enough to make on a weeknight after a long day of work. We ate this with a side of pickles to really accentuate the Cuban sandwich theme, and we both loved it. We even had some mustard on the side to dip this in, and although completely unnecessary, it tasted really good!

The only thing I would say about this is that you have to make sure you use freshly sliced ham and Swiss cheese. If you use the prepackaged stuff, it might not taste as good and the cheese might not get as gooey and melted as you want it. And trust me, you want gooey cheese for this recipe. Enjoy!

  • 4 chicken breasts
  • 1 tbsp. butter
  • 1 tbsp. vegetable oil
  • 8 slices thin deli ham
  • 8 slices reduced-fat Swiss cheese
  • Salt and pepper, to taste

Preheat oven to 400 degrees F.

Butterfly chicken breasts into thin cutlets. Spread so they are flat. Place each piece in between two pieces of parchment paper and use a meat cleaver to pound them down. They should be no more than 1/4" thick.

Place a slice of ham on top of the flattened chicken and top with cheese.

Roll up the chicken so that the ham and cheese are covered. Use toothpicks to secure. Season with salt and pepper.

In a large cast iron skillet, melt the butter and add oil. Place chicken in the skillet and brown all sides, about 2-3 minutes per side.

Once browned, place the cast iron skillet with the chicken directly in the oven and cook for 25 minutes or until the chicken is cooked through.

Slice into pieces and serve immediately.

Source: SK Original

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