Sunday, November 18, 2018

Unstuffed Chicken Cordon Bleu

I made this last week and it was SO easy and SO delicious.  Its one of those awesome meals that looks and tastes very fancy, but you can seriously throw it together in 5 minutes.  

Unstuffed Chicken Cordon Bleu

  • 4-5 boneless, skinless chicken breasts (1 1/2 to 2 pounds), pounded to 1/4-inch thick or cut in half to form two thinner cutlets (see note)
  • 2 tablespoons Dijon mustard
  • 4 to 8 slices deli ham (exact amount depends on brand/size of slices)
  • 1 cup (4 ounces) shredded Gruyere or Swiss cheese (I used sliced Swiss)
  • 15 Ritz crackers, coarsely crushed (about 3/4 cup)

  1. Pat the chicken dry with paper towels and season lightly on both sides with salt and pepper. Place the chicken breasts side-by-side on one side of the prepared baking sheet (to help them fit, you can alternate thicker end to thinner end as you lay them down). Placing them close together (without overlapping) will help the cheese stay put as they bake.
  2. Spread the mustard lightly over the top of each chicken piece. Top with 1 to 2 slices ham to cover and then add 1/4 cup or so of the shredded cheese evenly across the top.
  3. Sprinkle the cracker crumbs evenly over the cheese, and press lightly so the crumbs aren’t loose. Bake for 20 minutes until the chicken registers 160 degrees F on an instant-read thermometer.  I would recommend using very thin slices of chicken breast (or pounding thicker breasts w a mallet before using).


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