I’ve made some sort of chicken cordon bleu recipes a couple times since we’ve been married. They weren’t bad, but Nate and I both agree that this time turned out the best tasting. The cheese melting out of the middle of the chicken was absolutely perfect. And this is definitely a meal we’ll make again (maybe without the sauce next time – only to cut on fat/calorie content.)
Chicken breasts (the chicken breasts I had were huge, so I cut them each in half)
Italian bread crumbs
Sliced provolone cheese (you could use swiss too)
1 Can cream of chicken soup
1 1/2 cups sour cream
Use as many as you need for each of these things, depending on the size of the group you are cooking for.
1. Cut chicken breast pieces in half, but not all the way through, creating a small pocket.
2. Stick ham and cheese in pocket.
3. Close pocket with toothpicks.
4. Dunk breast piece in egg.
5. Mix bread crumbs with paprika (about a 4:1 ratio, or whatever you think is good.)
6. Roll chicken breast in bread crumb mixture, covering entirely.
7. Repeat steps 1-6 with the rest of your chicken.
8. Cook chicken on grill for about 15 minutes, until chicken is white throughout and core temperature is 165 F (You could cook this in the oven too, at 350 degrees, maybe 20 minutes – we just LOVE the smoked charcoal flavor of the grill)
9. Combine cream of chicken soup and sour cream in a pot.
10. Heat sauce until mixture is warm and creamy.
11. Pour sauce over chicken breasts and enjoy.
I think I really need to work on my food-picture-taking skills. Or at least the lighting in the room, and use my nicer camera while taking them. Please don’t let my lack of skill discourage you from partaking in this delicious meal.