This recipe is a take from Chicken Cordon bleu; it’s a little easier with cheaper ingredients. I like this because it’s simple to use everyday ingredients you may already have on hand. There is still a bit of work in the assembling, but easy, fast, and ends up delicious!
3 Large chicken breasts
1 to 1 1/2 cups of diced ham*
1 to 1 1/2 cups of shredded mozzarella & provolone cheese*
1/2 Seasoned bread crumbs
1/4 powdered Parmesan cheese
2 Large eggs
Splash of milk
1 tbs of Italian seasoning
1/4 tsp garlic powder
1/4 tsp paprkia
Dash of onion powder
Salt and Pepper to taste, I go heavy on the pepper
2 tbs of flour
*The amount depends on how large the chicken is and how much you would like stuffed inside.
Allow the chicken to come to room temperature for 20 minutes.
Preheat the oven to 350
Prepare for a normal dredging station first. Ready the flour in a small dish with salt and pepper. In a separate bowl, beat eggs with milk, pepper, and a dash of the paprika. To make the bread crumb mix combine the following in a bowl: bread crumbs, panko, Italian seasoning, Parmesan, garlic powder, onion powder, paprika, salt, and pepper.
If your ham is not already diced, cut that up and ready the cheese also, this makes for easy assembly.
Working on a clean surface butterfly the chicken breast, working slowly, with the sharpest knife you have. Taking a piece at a time “open” the chicken in front of you and on one side place the cheese and amount of ham you would like to be on the inside. Fold chicken closed, I like to close it with toothpicks to help keep the ham and cheese on the inside.
Sorry for the lack of pictures on butterflying, chicken hands and taking photos isn’t easy!
Once all of the chicken is stuffed with ham and cheese dust each piece with a bit of flour, salt, and pepper on a plate, and set aside.
Line up the chicken (dusted with flour), then the eggs, then the bread crumbs mix, followed lastly by the baking sheet you will use. Working one piece at a time, dip the chicken into the eggs, shake off excess, then roll in the bread crumbs. Press the chicken into the breadcrumbs for a nice coating, and place on the baking tray. Once you have all of the chicken breaded, top it with cooking spray and bake 25 minutes, until the chicken is cooked through and golden.
Make sure to take out the toothpicks before serving.
The above photo was in bad light, the chicken I did wasn’t quit that dark.