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!
Sage Chicken Cordon Bleu
- 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.