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