Easy Chicken Cordon Bleu Recipe

This was my first attempt ever at making Chicken Cordon Bleu. When I studied art history  abroad in France, our cafeteria served this a lot. It was ok… I knew if I went to a French restaurant it would be amazing, so I did. And it was. Three years later I’m finally making my own. This meal was served with a sweet potato and green salad from my garden (not pictured). I decided to look at two simple recipes and combine them. Another first was visiting my local food co-op for ingredients. I may become a member. 🙂

The first recipe is from my hometown, City of Hoquiam Employees Cookbook. The second was from my Allrecipes.com app. Here is the result:

Ingredients

• 4 large chicken breasts (boneless/skinless)
• 8 slices of ham (I used Applegate)
• 4 slices of Swiss cheese (cut in half for each roll up)
• 2 TBSP butter
• 2 TBSP flour
• 1 cup milk
• salt and pepper to taste
• garlic salt to taste
• sprinkling of fresh parsley

1) Heat oven to 350 degrees F.

2) Cut 4 large chicken breasts in half and pound to 1/2 inch thickness. Place ham and chefs on top of each and roll up. Secure with two toothpicks. I found that crossing the toothpicks in the chicken held it all together much better.

3) Dip each chicken roll up in a shallow dish of milk, then roll in a shallow dish of breadcrumbs and flour.

4) Fry each chicken roll up for a few minutes on each side in a pan with olive oil to make the outside a little brown.

5) Lay the lightly fried and breaded chicken on a 9″x13″ pan.

6) In a small saucepan over medium heat, blend milk, butter, and flour; season with garlic salt, salt, and pepper to taste. At first mine was too salty so I added more milk and flour. Spoon over the chicken. You will have left over sauce – no need to use it all since it is unnecessary calories and the chicken roll ups taste wonderful even without the sauce!

7) Bake in the preheated oven for 15 minutes, or until chicken is no longer pink and juices run clear.

8) Top with parsley, serve with baked sweet potatoes and salad, and enjoy!