Recipe of the Week: Chicken Cordon Bleu
One change I make a lot is to use American cheese rather than the Swiss. We like the Swiss, but we don't always have it on hand, so the American is a great alternative.
Recipe for Chicken Cordon Bleu
2-6 boneless, skinless chicken breasts
thin sliced ham (2-5 pieces per chicken breast)
swiss cheese and/or American cheese (1-2 slices per chicken breast)
pepper/seasonings or shake & bake mix.
Preheat oven to 350 degrees. Spray baking sheet or casserole dish with cooking spray. Flatten out the chicken breasts. Place meat and cheese on top of chicken. Fold chicken breast over and stick 3-5 toothpicks in the chicken to secure it shut. Top each chicken breast with your choice of season. I use a little pepper and/or Morton's Nature's Season, and sometimes I sprinkle a little Shake n' Bake seasoning on top as well. Bake for 40-50 minutes or until done.
Optional: 5 minutes before chicken is done, take out, and place half a piece of cheese on each chicken breast, or sprinkle some shredded cheese on top. Replace in oven and finish baking.
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