My father is an awesome cook and I learned a lot of what I know from watching him cook. Chicken Cordon Bleu is one of my favorite twists on a chicken dinner. The potato balls make a great side next to the chicken.
Ingredients for Chicken Cordon Bleu
- 1/2 cup dry breadcrumbs
- 1 tablespoon grated fresh Parmigiano-Reggiano cheese
- 1 teaspoon paprika
- 4 skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano
- /4 teaspoon freshly ground black pepper
- 4 thin slices deli ham
- 1/4 cup shredded part-skim mozzarella cheese
- Cooking spray
- 1/4 cup fat-free, less-sodium chicken broth
- 5 teaspoons butter, melted
- 1 large garlic clove, minced
Preheat oven to 350 degrees. Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of deli ham and 1 tablespoon mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350° for 28 minutes or until juices run clear and tops are golden.
Ingredients (Potato Balls)
1 box instant mashed potatoes
1 cup bread crumbs
1 egg
1/2 cup mozzerella cheese
Prepare the mashed potatoes as directed on the box. Make sure that the mash is thick (using a little less water and milk helps) so you can make balls that won’t fall apart. After the mash is prepared, add in cheese and mix. Put it in the refridgerator to cool for 20 minutes. When the mash is cool to touch, make balls with your hands, dip into egg and roll out onto bread crumbs. In a frying pan, put enough oil to cover the bottom of the frying pan. Fry balls until golden brown on the outside.
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