Sage Chicken Cordon Bleu- Taste of Home Tuesday!

I've mentioned before that when I'm meal planning and needing inspiration, I turn to the Food Holidays calendar.   Chicken is the thing we eat most and the thing I get bored with most easily, but seeing that today is National Chicken Cordon Bleu day got the wheels turning.   It's one of my husband's favorite dishes.   I searched the Taste of Home website and found this Sage Chicken Cordon Bleu.   Sage is one of my more underused spices in my collection, and I had all the other ingredients on hand.

I did make minor changes- used Panko and dried parsley and omitted the tomato.   The biggest difference is that I didn't pound out the chicken.   Using a knife, I cut a nice deep pocket in one side of the chicken, then rubbed the inside with the sage.  I layered the ham and cheese inside, then proceeded with the dipping and breading.    I did not use toothpicks.  Some cheese oozed out, but that was just fine with me!   My husband and I enjoyed it very much, and I'll definitely be making it again.   Thank you Martha S for the recipe!

On Tuesdays, I like to share what other Taste of Home Volunteer Field Editors have been making.   Be sure to go and check out TammyCookBlogsBooks' Apple Salad with Maple-Mustard Vinaigrette! 
Maple season just wrapped up here in NH and I can't wait to give it a try. 

* Exported from MasterCook *

                         Sage Chicken Cordon Bleu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     boneless skinless chicken breast halves (4 ounces each)
     1/2      teaspoon  rubbed sage -- (1/2 to 3/4)
  6             slices  thinly sliced deli ham
  6             slices  part-skim mozzarella cheese -- halved
  1             medium  tomato -- seeded and chopped (omitted)
     1/3           cup  dry bread crumbs (panko)
  2        tablespoons  grated Parmesan cheese
  2        tablespoons  minced fresh parsley (dried)
  4        tablespoons  butter -- divided

Preheat oven to 350°. Pound chicken breasts with a meat mallet to 1/8-in. thickness; sprinkle with sage. Place ham, mozzarella cheese and tomato down the center of each; roll up chicken from a long side, tucking in ends. Secure with toothpicks.

In a shallow bowl, toss bread crumbs with Parmesan cheese and parsley. In a shallow microwave-safe dish, microwave 3 tablespoons butter until melted. Dip chicken in butter, then roll in crumb mixture. Place in a greased 11x7-in. baking dish, seam side down. Melt remaining butter; drizzle over top.

Bake, uncovered, until chicken is no longer pink, 40-45 minutes. Discard toothpicks before serving. Yield: 6 servings.


Shared with the Weekend Potluck #268


  1. Sounds really good. I love the earthy flavor and scent of sage. Great on chicken or pork.. Great photo!

    1. I agree, I'm not sure why I don't use it more!

  2. This looks great! I can only think of 2 recipes I regularly make with sage, I don't use it often enough either. Chicken Cordon Bleu is a favorite of mine.

    1. I definitely need to look into using it more, I loved it in this.

  3. A wonderful recipe! Meals like that usually make it into my personal cook book ... Thanks!

    1. This went straight into the family favorites binder, thank you for coming by!


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