Monday, January 10, 2011

Chicken Cordon Bleu

Have you ever seen those breaded chicken cordon bleu in the freezer section?

Have you ever looked at the price?


I don't know about you but no frozen food is worth that price. So today I'm going to share with you my moms easy recipe for homemade chicken cordon bleu. Now you can have it without breaking the bank.

Chicken Cordon Bleu

2 chicken breasts
6 thin slices ham
6 slices swiss cheese
1 can cream of chicken soup
4-8 oz half and half
melted butter
crushed corn flakes or bread crumbs

Fillet your chicken breasts into thirds. Lay out the chicken breasts and place a piece of ham and a piece of cheese on each. *Note: if you use ham from the deli the slices tend to be pretty big around. You may be able to cut them in half and only use 3 slices. Roll up the chicken breasts and coat them in the melted butter. Then roll them in the corn flakes/bread crumbs. Place in a sprayed 9x9 pan.

In a bowl mix soup and half and half. *Note: I said 4-8 oz because it depends on how thick you like your sauce. I like mine a little more runny so I use closer to 8. Pour sauce over the chicken. Bake covered at 350* for 30 min. Then uncover and bake for 15 min.

We like to serve it with rice or noodles and put the sauce over the top. I have also used mozzarella instead of swiss to save on a few bucks and it still tastes yummy. Bon Appetite!


Erica K said...

that dish looks heavenly

new follower from friendly friday

A.Marie said...

YUMMY!! :)

Courtney said...

I saw your blog at the Chubby Cheeks Speaks blog hop. I came across this post and thought I'd share a story. I love chicken cordon bleu. I originally bought one of those big boxes of single serve portions. I ate these on nights that I was on my own for dinner. I started thinking that I knew there had to be a better way to do dinner on those nights. I really enjoy cooking, so I'm not sure why I was still buying this giant box of frozen food when I could easily make my own and freeze my own individual portions. I've made chicken cordon bleu in the past and enjoyed it. Your post has inspired me to go out tomorrow and get the stuff to make my own single serve portions to freeze. Thanks for posting this!