Comfort food is today’s topic. It’s a topic I think is subjective. Everyone’s idea of comfort food is different. Some reach for ice cream, some fried foods and for others it’s sweets in the form of cake, cookies or pie. When my kids are in need of comfort food, they often ask for my chicken cordon bleu. It’s cheesy center will make anyone happy.
This recipe came about because there used to be a meat market in town that sold a variety of stuffed chicken breasts. Our supermarket sells them too, but the ones at the specialty store are the ones my husband recalls. When I was shopping there one day I noticed they were $7.99 and thought to myself that I could make them. Especially when I can buy a package of boneless skinless chicken breasts for around $4.00 a pound. So I set out to make them.
The first time I made them my husband asked me if I broke down and splurged. I told him no, I made them. He did not believe me until I told him to watch out for the toothpicks. Yes, I left them in the first time I made them. Probably the second time too. Now, since I’ve made them so often, I feel comfortable removing them before serving. They won’t unroll and spill our the filling.
Once you get the hang of making a stuffed chicken breast you’ll no doubt want to try other combinations. In this recipe, the traditional cheese to use is Swiss but I prefer provolone because it melts better. The only thing I would caution is not to over stuff before you roll it up. It will make keeping it together more difficult. It’s also an impressive dish for company.
Check out the other comfort food offerings from my blogger friends.
- 4 boneless, skinless chicken breasts, pounded to even thickness
- 4 slices cheese, Swiss or Provolone
- 6 slices deli ham
- 1 egg, beaten
- 6 tablespoons butter, melted
- 1 1/2 cups Italian breadcrumbs
- Preheat oven to 350 degrees F.
- In a small baking dish place egg and beat lightly. In a separate bowl, gently mix melted butter with breadcrumbs until breadcrumbs are moist.
- Cut 2 slices of deli ham in half so you have 4 1/2 slices.
- On a cutting board or parchment, assemble chicken. Lay chicken breast flat and top with one slice of cheese and one full slice and one half slice on top. Roll chicken from top to bottom and secure with toothpicks. You should need no more than 3 or 4.
- Gently dip chicken roll into beaten egg and then into the breadcrumb mixture. Place into ungreased baking dish. Repeat until all are completed.
- Bake for 50 - 60 minutes until juices run clear.
- Remove toothpicks before serving.
Enjoy these great #ComfortFood ideas from #FestiveFoodies!
- Cheesesteak Pizza from Cindy’s Recipes and Writings.
- Chicken Alfredo Lasagna from A Day in the LIfe on the Farm
- Chicken Cordon Bleu from Family Around the Table.
- Chicken Zoodle Soup from Everyday Eileen.
- Creole Jambalaya from Caroline’s Cooking.
- Crock Pot Turkey Breast and Gravy from Cookaholic Wife.
- Dill Weed Deviled Eggs from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.
- General Tso’s Chicken from Palatable Pastime.
- Homemade “Hot Pocket” Sandwiches from Frugal Pantry.
- Italian Sausage Minestrone from Jolene’s Recipe Journal.
- Lighter Chicken Pot Pie from Kate’s Recipe Box.
- Turkey Sausage & Penne Skillet from Amy’s Cooking Adventures.