Have you ever made Chicken Cordon Blue?
It is soooo yummy, but such a pain in tookas.
Whenever I make it, no matter how tightly I tie the chicken breasts around the ham and Swiss I always end up with all the cheese melting out and sticking in a burned mass under the chicken.
So here is my new invention.
Inside Out Chicken Cordon Blue.
I will attempt to write the recipe, but since I never follow a recipe this could prove a little difficult. If I say things like a little of this and some of that you'll just have to go with what tastes good to you. And honestly I don't remember everything I put in this particular recipe, I can just tell you what I would do if I were going to make it today. So good luck understanding and duplicating this wonderfully succulent chicken "recipe"!
Inside Out Chicken Cordon Blue
4 boneless skinless chicken breasts
1/2 Cup flour plus a little salt
1 large egg, scrambled
1 Cup bread crumbs
some salt and pepper and garlic powder and whatever other seasonings you want for your breading.
4 Slices Black Forrest Ham
4 Slices Swiss cheese
1. Combine the flour and salt in a bowl. Scramble the egg in a separate bowl. In a third bowl mix the bread crumbs with all desired seasonings.
2. Pound the chicken breasts until they are about 1/2 thick. Dredge in flour, then egg, then bread crumbs. Saute in a little oil just until they are golden brown on both sides. This will not cook the chicken breasts all the way through, so don't eat them yet!
3. Place browned chicken on a foil lined baking sheet and bake in a 350 degree oven for about 20 minutes or until chicken is fully cooked. Take the chicken out and place a slice of ham and a slice of Swiss on each breast. Place back in the oven just until the cheese melts.
And voila! All the wonderful taste and aroma of Chicken Cordon Blue with no burnt Swiss on the bottoms!