Katy's Kitchen

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Chicken Cordon Bleu

Posted on | November 14, 2012 | 2 Comments

We’re getting ready to go out of town for the holidays and I don’t want to make a trip to the store to buy groceries that will go bad while we’re gone, so tonight was a raid the pantry kind of night for dinner at our house. I was able to make this delicious dish with things that I already had in my fridge and pantry, and that doesn’t happen often. Matthew called it a “base run” (lol), and Jason insisted that it go into the regular dinner rotation. I loved this chicken, but what I loved most was how easy it was to throw together! It took less than 10 minutes of hands-on time to prepare. I put a dish of au gratin potatoes in the oven with the chicken and added a bag of  microwave steamed vegetables and we had a beautiful and easy meal.

Chicken Cordon Bleu

4 boneless, skinless chicken breasts
12 thin slices ham
8 slices Swiss cheese
1 sleeve Ritz or Club crackers
1 Tbsp. dry Ranch dressing mix
1/2 c. Panko bread crumbs
4 Tbsp. melted butter

Sauce:
1 can condensed cream of chicken soup
2 Tbsp. sour cream
1/2 c. milk
1 Tbsp. butter
1 Tbsp. dried parsley flakes
salt and pepper, to taste

Preheat oven to 350 degrees. Butterfly chicken breasts and pound them with a meat mallet to get them to a uniform thickness. On one side of the chicken, layer ham and Swiss cheese. Fold other side of chicken back over the ham and cheese. In the bowl of a food processor, pulse crackers and Ranch dressing mix until you have fine crumbs. Add the Panko bread crumbs and melted butter and pulse a couple more times to combine. Pour crumb mixture into a shallow dish. Dip each side of the chicken into the crumb mixture, pressing down to coat. Place chicken in a greased baking dish and sprinkle remaining crumb mixture on top of the chicken. Bake at for 45 minutes or until chicken tests done and the juices run clear.

While the chicken is baking, prepare the sauce. In a saucepan, combine soup, sour cream, milk, butter, dried parsley flakes, salt and pepper. Bring to a boil and then reduce to a simmer until chicken is done. Spoon sauce over chicken before serving.

Comments

2 Responses to “Chicken Cordon Bleu”

  1. barbara
    November 15th, 2012 @ 8:00 am

    That sounds really good, Katy.

  2. Katy
    November 15th, 2012 @ 9:50 am

    It was delicious!! You should definitely try it. It was a great meal for this time of year when you want something rich and comforting. If you do try it, let me know what you think!

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