Chicken Cordon Bleu

Chicken Cordon Bleu

2 Chicken Breast, butterflied, cut into halves, and pounded thin (about ¼ inch thick) – making 4 pieces

4 Slices Swiss Cheese

4 Slices Ham

1 Egg

2 Tablespoons Water

1 ½ Cups Plains Bread Crumbs

½ Teaspoon Poultry Seasoning

½ Teaspoon Lawry’s Seasoned Salt

Vegetable Oil for shallow frying

Ken’s Light Honey Mustard Dressing

1. Preheat oven to 400°F.
2. Place one slice of Swiss cheese and one slice of ham on top of each breast.
3. Roll up each breast and secure with toothpicks.
4. In a bowl large enough to dip in the rolled chicken breast, whisk together the egg and water to make a wash.
5. In a separate bowl, combine the bread crumbs, poultry seasoning and Lawry’s Seasoned Salt.
6. Using your favorite frying pan/pot, add in about 2 inches of oil (enough to shallow fry) and heat over medium/high.
7. Dip each rolled chicken breast in the egg wash and then into the crumb to fully coat the chicken. 
8. Place breaded chicken in heated oil and shallow fry for about 1 minute on each side, starting with the seam side down.
9. Once the coating is set, remove from oil and place on a baking sheet or pan.
10. Bake for about 20 minutes or until the center of the rolled chicken is 160°F. 
11. Let sit for 5 minutes before removing toothpicks and slicing.
12. Drizzle with Ken’s Light Honey Mustard Dressing before serving.

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