Once again rummaging through the fridge, looking for some sort of inspiration for dinner, I found a little ham and cheese that was left over from making sandwiches earlier in the week and I knew I had some chicken in the freezer. So I said to myself, Let’s have stuffed chicken for dinner tonight along with some brown rice and some vegetable. So here is how I made chicken cordon bleu that night.
- I took the chicken breasts out of the freezer and defrosted them under some running cold water.
- Using some doubled over plastic wrap, I carefully pounded the chicken breast until it was really thin. Then dredged it in some seasoned bread crumbs and set them aside.
- As you can see in the picture, the black forest ham is twice the size of the smoked Gouda cheese, but the cheese is twice as thick as the ham because I like it gooey.
- Fold the ham over the cheese and place it on one side of the pounded chicken breast, then fold the chicken over the ham so the chicken kinda seals the open part of the ham. This will help keep the cheese inside the chicken breast while it cooks. If you want you can use tooth picks to help keep the chicken together.
- Cook over a medium heat until golden brown about three to four minutes then carefully turn over to cook the other side for about the same amount of time.
If you want, place the chicken on a pan and place it in the oven to keep warm while you make the rest of them, that is, if you have a big family or cooking for a lot of people.