Chicken Cordon Bleu

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photo by:kraft

Cordon bleu means blue ribbon: exactly what this classic chicken dish deserves!

time

prep:

15 min

total:

1 hr

servings

total:

4 servings

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What You Need

small boneless skinless chicken breast halves (1 lb.), pounded to 1/4-inch thickness

tsp. GREY POUPON Dijon Mustard

slices OSCAR MAYER Deli Fresh Smoked Ham

KRAFT Slim Cut Swiss Cheese Slices

1/3

cup cholesterol-free egg product

1/2

cup seasoned dry bread crumbs

Make It

HEAT oven to 350°F.

PLACE chicken, top-sides down, on cutting board; spread with mustard. Top with ham and cheese. Starting at one short end of each, roll up tightly.

DIP chicken in egg product, then roll in bread crumbs until evenly coated on all sides. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.

BAKE 40 to 45 min. or until chicken is done (165°F), covering after 25 min.

Kraft Kitchens Tips

How to Pound Chicken Breasts

Place 2 of the chicken breasts in large freezer-weight resealable plastic bag. Pound chicken with the side of a heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Remove chicken from bag; set aside. Repeat with remaining chicken breasts.

Substitute

Prepare using OSCAR MAYER Deli Fresh Honey Ham.

Cooking Know-How

If necessary, secure chicken rolls with wooden toothpicks before coating with bread crumbs and baking as directed. Be sure to remove and discard all toothpicks before serving the chicken.

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a cook

posted:3/22/2007

very very good. kinda hard to roll up neatly. but, tastes great!

vwgn76

posted:3/18/2007

This tastes great and was pretty easy to make. Nice to serve with a vegetable side of some kind!

ecuppern

posted:2/20/2007

My boyfriend and i love this recipe!! It has become one of our favorites!

Jenk9998

posted:1/27/2007

This was great! It was easier to make than I thought. I cooked the chicken longer to make sure it was done... and it didn't dry it out or anything. I will be making this again. It looked like the picture too, and my husband LOVED it. This is my fav. recipe so far.

mrmarin

posted:11/18/2006

Easy, fast and delicious, my husband love it!!!

a cook

posted:11/14/2006

It was GREAT! We don't like mustard so we left that out.

Jamee14

posted:9/14/2006

I have four boys, ages 2-11 and very picky eaters. This was woderfull. I am not a chef or even someone that really likes or knows how to cook...and this was easy to make and tasted great. Took me about 25 minutes, but then again, I make a double batch. I have one boy that wasn't wild about the mustard, so the 2nd time I made it I cut back on it on his piece.... and he was very happy! I have also made this for my parents and they greatly enjoyed that meal.

planetzero00

posted:8/31/2006

My husband and I love it. I like to make a few extra so that we can have it on sandwhiches the next day.

baliiscool

posted:8/15/2006

I love this recipe because it is fairly easy to make for such a formal meal, and it tastes great!

spicymomma

posted:8/11/2006

It is messy to make, but worth the work for a different main dish for my family. I dipped the chicken in the eggs after pounding, laid it flat on my plate of bread crumbs, and then layered and rolled up. It was much easier to work with this way.