I wasn’t planning on blogging about this recipe, but when Vincent eats a new food without complaint or drama I have to share.
I looked at a variety of recipes for Chicken Cordon Bleu, including riffs like casseroles. They all looked tasty, but in my household simplicity is king. I took the basic ideas and techniques from my research and came up with the following recipe:
4 thin slices of chicken breast
4 thin pieces of ham steak
4 slices of Swiss cheese
1 egg, beaten
1/4 cup fine bread crumbs (I used garlic and herb flavor)
Salt and pepper to taste
Preheat oven to 425 degrees Fahrenheit. Season one side of each slice of chicken with salt and pepper. Do not over season with salt as the ham and cheese are salty on their own.
Place the egg and bread crumbs in two separate shallow dishes. Layer the remaining ingredients: first a piece of chicken, then a slice of cheese, then a ham steak. Roll from the short end. Dip in the egg. Roll in bread crumbs. Secure the meat and cheese with toothpicks and place.
Place on a baking sheet and bake at 425 for 15 minutes.
That’s it! Do not use lunch meat for the chicken. I buy thin, raw slices of chicken breast. You can also pound breast meat, but you’d have to get it very thin (1/4 inch or so) or increase your cooking time. However, you could use thicker slices of lunch meat for the ham.
This is flavorful and moist. Moreover it’s full of things kids (and adults for that matter) love. I hope that this super easy supper brings some dinnertime peace to other moms of picky preschoolers.