D.C. Caruso: Easy Peasy Chicken Cordon Bleu

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Hello! Want a great easy recipe for Chicken Cordon Bleu? Then you have come to the right place! It’s definitely a crowd pleaser and kid approved. 😉  Give it a try and make sure to comment back to us on how you liked it.


5 Thin sliced boneless Perdue chicken breast cutlets
1/2 Lb. Maple honey ham cold cut sliced thin
1/2 Lb. Mozzarella cheese cold cut sliced thin
Italian seasoned bread crumbs
1 Egg whisked with a little milk
1 Stick of butter or margarine melted
10 Toothpicks

Take 5 thin sliced boneless chicken cutlets and pound them thinner just a bit. Cut off excess fat or veins. Lay them flat on a plate. Take 2-3 slices of the ham and lay it on the chicken. Then place 2 slices of cheese on top of that. Roll up the cutlet with the ham & cheese inside and stick 2 toothpicks one in either end of the cutlet to hold the roll in place.
Next, proceed as if you were making regular breaded chicken cutlets: dip the roll in the egg mixture, then the bread crumbs. Place all the rolls on a cookie sheet covered that has been covered with non-stick Reynolds wrap tinfoil. Melt 1 stick of butter or margarine and drizzle over the rolls. Bake at 350 degrees for approximately 30-40 minutes or longer depending on the thickness of your chicken. Cut the roll in half to make sure the chicken is cooked through.

Serve with brown rice and a salad.


                                                                      X0, DC Caruso

*image credited to melskitchencafe.con*

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