Chicken Cordon Bleu

At a recent trip to the butcher, I saw a fresh chicken breast made into cordon bleu in the display. I had never thought about making that at home, unless it involved warming up a packaged, frozen one. It seemed to be a restaurant-only meal.

But seeing it in the butcher got me thinking, and we decided to give it a try. Ron took the lead on this dish, and it turned out fabulous.

First, he pounded two chicken breasts flat to allow for more even cooking.

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I laid a piece of ham and grated Swiss cheese on top. This would have been better with slices or cubes of cheese, but we used what we had, which was shredded cheese.

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He then rolled the chicken and closed it with turkey skewers – those thing you use when you stuff a turkey to hold it closed. You could also use bamboo skewers or toothpicks.

We did not season the chicken breast, because of the next step. Ron rolled the chicken in cream, and then in Shake ‘n Bake. Yes, I could have made my own spice mixture, but we were at the lake, and there’s nothing wrong with a little Shake ‘n Bake once in a while.

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He then fried the chicken in oil, and once browned, put it in a baking dish.

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We baked it about 15 minutes longer, and served it with a cream sauce, some home fries and zucchini.It was great, and so easy to make. This is much better than the packaged and processed ones I used to buy when our son was young. Who knew!

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