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Chicken Cordon Bleu Recipe

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This recipe for Chicken Cordon Bleu is from The Dyer Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1/4 cup fat-free, less-sodium chicken broth
5 teaspoons butter, melted
1 large garlic clove, minced (optional)
1/2 cup dry breadcrumbs - Panko or other
1-2 tablespoons grated fresh Parmigianino-Reggiano cheese
1 teaspoon paprika
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
4 thin slices prosciutto or other good quality ham (about 2 ounces)
4 slices cheese - Havarti, Swiss, etc.
Cooking spray

1. Preheat oven to 350.
2. Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic if using.
3. Combine breadcrumbs, Parmigianino-Reggiano, and paprika in a medium shallow bowl or dinner plate; set aside.
4. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap or in large Ziploc bag, and pound each to 1/4-inch thickness using a meat mallet or rolling pin.
5. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of ham and 1 slice of cheese.
6. Roll up each breast half jelly-roll fashion. Secure with wooden toothpicks if desired.
7. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture.
8. Place rolls, seam side down, in a baking dish coated with cooking spray.
9. Pour remaining broth mixture over chicken.
10. Bake at 350 for 28 minutes or until juices run clear and tops are golden.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30+- minutes plus cooking time




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