Kim'Jael's Stuffed Chicken Cordon Bleu

Melted Swiss, and a thick slice of ham embedded in a chicken breast; baked to warm and gooey perfection. This is a classic dish that is really simple to make. It makes me think of leveling outside of Stormwind. All the little chickens, pigs, and cows walking around, never knowing that I would hit 'em with my mace. Mmm, they sure were tasty!



You can serve it with a cream sauce or by itself. The breadcrumbs can be a little dry so I do recommend preparing a sauce. If you don't like the creamy sauces, you can try this with chicken gravy, but use sparingly as that will drown out the flavor of the chicken.

The cream sauces for the Cordon Bleu are usually pretty simple. Use a base of heavy cream, a little butter (1-2 tablespoons), and then are seasoned with onions (or shallots). I like to add a little garlic, and some fresh chopped parsley.

What you need:
2 Chicken Breasts
3 slices of Swiss Cheese
2 thick slices of Ham
1 Egg
Breadcrumbs to coat

Step 1. Preheat your oven to 350. While this is heating you have 2 options with your chicken.

Option A. Butterfly the chicken breast (slice it open, but do not cut all the way through, so that it resembles butterfly wings). This option will allow you to easily stuff the breast.

Option B. With a meat hammer pound the chicken breast to about a 1/4 inch height. This option will allow you to wrap the thinned breast around the Ham and Swiss. If you are serving to company this option has the visual appeal.

Step 2. Stuff or wrap your chicken around the ham and Swiss.

Step 3. Quickly beat your egg, and dip the stuffed chicken. In a separate bowl, add the breadcrumbs. Dip your egg-coated chicken into the breadcrumbs, coating the surface.

Step 4. Lay the chicken onto an oven-safe pan (coat with foil for easy cleanup).

Step 5. Bake the chicken for 35-40 minutes. To make sure that your chicken is cooked, jab it with a fork. If the juice is clear, then you're good. If the juice is pink, cook it for another 5-7 minutes, then check it again.



Enjoy with some wine! (As long as you're of age that is.) ;)