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 Big Slice 2% Milk Reduced Fat 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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emijones

posted:5/29/2006

I make this recipe quite a bit. It is very easy and everyone loves it. I use Mozzerella cheese instead and it works great. It is a little messy but worth it.

mizruth1

posted:5/15/2006

My redneck, meat and potatoes husband gave this 3 and a half, almost 4 stars. He had never heard of it before. he said he'll eat it again. My 4 year old grand-daughter didn't like it because of the swiss cheese.

Julie1445

posted:5/4/2006

it was really good taste great and not to hard to make

KtDennis

posted:4/11/2006

Very Yummy! Will make again! The mustard was a great addition of flavor!

a cook

posted:3/1/2006

This is a very easy recipe that turned out great. I even forgot the mustard, which I will try next time, and it turned out very tasty. It required minimal effort but looked impressive anyway. It also warmed up great the next day.

lynette6

posted:2/21/2006

I substituted shredded mozza and cheddar for the swiss cheese and it was very good, although a bit more dry than expected. My hubby said it was better than the local fancy restaurant version!

babyL2

posted:2/2/2006

My family loves this! My daughter (5) is very picky, usually the only chicken she'll eat is in nugget form, but not with this recipe, she actually asks for it!

ange222

posted:1/25/2006

This was one of my best dishes yet. I used Panko (in the Ethnic foods section) as the breading...nice crunch.

phoebe548

posted:1/18/2006

My eleven year old daughter actually made this, very easy but we think it needs more mustard.

shdorydr

posted:1/10/2006

I loved it! So easy and very delicious. Thank you for sharing!