Baked Italian Chicken Cordon Bleu, decrease in fats than the traditional model!

Continue whisking until the cheese is melted. Finally rigorously take away the toothpicks and slice the baked chicken. Spoon the mustard Parmesan sauce over the top and if desired sprinkle with contemporary chopped Italian parsley. For greatest outcomes serve promptly.

Lay the minimize chicken breasts in a single layer within the 9X13-inch dish. Layer every chicken breast with a slice of ham and a slice of Swiss cheese, making sure the entire chicken breast is covered with ham and cheese. Hi Gina, my household and I love this dish.

I did use toothpicks, but solely to dip them within the egg wash and the breadcrumbs, then I take out the toothpicks as I arrange in dish to bake. Also, I made it a couple of times at 450 degrees and it was coming out too dry, so now I bake it at four hundred for 25 minutes and it’s fully cooked and moist.

A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped round cheese (or with cheese filling), then breaded and pan-fried or deep-fried. Veal or pork sous-chef is made from veal or pork pounded skinny and wrapped round a slice of ham and a slice of cheese, breaded, and then pan fried or baked. For chicken sous-chef chicken breast is used as an alternative of veal. Ham sous-chef is ham full of mushrooms and cheese.

Pat the chicken dry with paper towels. Following the pictures beneath, cut a pocket in the thickest a part of the chicken breast and stuff every pocket with 2 ham/cheese rolls.

Pull the highest flap of chicken over the rolls and press to seal (you need to use a toothpick to gently secure the pocket edge, when you like). Season either side of the chicken with salt and pepper. Refrigerate the stuffed chicken, covered, for at least 20 minutes. Layer each chicken breast with 2 slices of ham so the whole top of the chicken is roofed.

Season the chicken breasts with salt and pepper and place in baking dish. Brush each chicken cordon bleu quesadillas breast with Dijon mustard. Place one slice of ham and one slice of Swiss cheese on high of the chicken and roll it up into a little bundle.

Will for sure make this again. Top each ham slice with about 1/4 cup shredded cheese. If your ham slices are too small, shingle two ham slices on top of one another to create a bigger slice and roll the cheese up in that. Roll tightly and set aside.