Thursday, October 10, 2019

Chicken Cordon Blue-ish

I wanted chicken for dinner, and we had some random things in the refrigerator, so I decided that Chicken Cordon Bleu would be just the thing.  Except that I don't like pounding out the meat and whatever other steps might be involved.  So I did it my own way, but since my kids don't know the difference, it all works out.


Boneless, skinless chicken - 4 ounce pieces
sliced deli ham
swiss cheese
butter, softened
salt and pepper

If using chicken breast, cut them into smaller pieces.  Boneless, skinless thighs are just the right size.  Cut a pocket into each piece of chicken and dry it.  Soften the butter, and mash it with minced garlic.  Cut the deli ham into appropriate sized pieces, line the pocket of each piece of chicken with the ham. then add the swiss cheese (shredded or sliced - you choose).  Sprinkle in some chopped scallions, put small chunks of the butter/garlic combination inside the meat, then roll it closed and hold with toothpicks.

 If desired, sprinkle a little garlic salt over the top, and grind pepper over the chicken.  Place in a greased baking pan and bake at 350F for about 45 minutes, or until done.

Serve with rice or buttered pasta.  Spoon the butter from the bottom of the baking dish over the chicken for added flavor.  This is how we had ours.

Happy Thursday, everyone!


Big Dude said...

Looks like your method worked very well - this is one of Bev's favorites.

Sue said...

I love chicken cordon-bleu. There was a restaurant in Myrtle Beach that made it and I went there often. I've never made it because it seems like a lot of work but you have my mouth watering now so who knows.....

Pam said...

YUM! I think it looks and sounds wonderful and I bet it paired nicely with the asparagus and rice.

grace said...

i absolutely approve of your way--this sounds delicious and requires just about as much effort as i like to dedicate to a meal. :)