Submit Recipe
Privacy Policy
Submission Rules
Tips and Hints
Herbs and Spices
Cooking Terms
International Links
Message Board




Chicken Cordon Bleu 2
6 large chicken breasts
6 THICK slices Boars Head Honey Ham
6 Slices (Medium thickness)Quality Montery Jack cheese
2 eggs
2 cups Italian style bread crumbs
1/4 cup grated parmesean cheese
1/4 cup olive oil
Box of toothpicks


Preheat oven to 350 degrees F.

Combine bread crumbs and parmesean cheese in small bowl, and toss to blend.

Beat eggs in small bowl.

Prep olive oil in a skillett under medium-high heat, or approx 300-350 degrees F.

Place chicken breasts, one at a time, in between 2 pieces wax paper, and roll them out with a heavy marbel roller (if you do not have one, a wooden roller and a lot of elbow grease will do the trick until breasts are approx. 1/4-3/8 inch thick. Place 1 slice of honey ham, and 1 slice monteray jack cheese inside each breast.

*** Fold breast over itself and re-fold edges of chicken onto itself (To keep from an ingredient slide) And pierce shut with about 4 toothpicks per breast.

Dip breasts in egg, and then into breadcrumb/ parmesean cheese mixture.

Place breaded chicken breasts in oil to sear surface only, flip. (Approx 2 minutes on each side)

Place seared breasts into cermaic dish and place in 350 degree F. oven for approx 15-20 minutes, or until internal temp reaches 200 degrees F.

Serve hot.

*** If you are familiar with sear sealing food, cook the edges together using a chef's butane torch, this is for advanced cooks/chefs only.

Preparation Time: 1/2 hour Serves: 6-8
Recipe Origin: France
Submitted by:
Rhode Island
United States
This recipe has been viewed