My mother was known for her dinner parties. One of her specialties was Chicken Cordon Bleu. I’ve simplified the process and replaced Swiss Cheese with Cabot White Oak Cheddar and topped each rollup with even more cheese.
Here’s what I did.
Preheat the oven to 350F. Next I pounded four large chicken breasts until each was 1/4″ thick.
Top each cutlet with a slice of GOOD deli ham. I like Sahlen’s Ham (off the bone). Grate the block of Cabot White Oak Cheddar. Divide in half. Top the ham with half. Next roll up the chicken, ham and cheese. Dredge in flour. Roll in egg. Then roll in panko that’s been tossed with some melted butter or olive oil.
Sprinkle the rest of the cheese on top and bake for another 5-10 minutes.
Let rest for a few minutes, then slice into 1/2″ slices.
This is really good served with garlic mashed potatoes and the steamed vegetable of your choice. Here’s what I did – step by step.
- 4 large chicken breast halves
- 4 slices deli ham
- 1 – 6 ounce block of Cabot White Oak Cheddar, grated and divided in half
- 1 cup flour
- 1 ½ cups panko
- 2 tablespoons butter, melted
- 1 egg
- 1 sprig fresh thyme with the leaves pulled (optional)
- Salt and Pepper
- Preheat oven to 350F.
- Pound each chicken breast ¼” thick. Season with salt and pepper.
- Top each breast with a slice of ham.
- Take half the cheese and evenly top each chicken breast with the cheese.
- Combine the panko, melted butter and the thyme leaves.
- Scramble the egg.
- Place the flour in one dish for dredging each chicken breast. Place the panko in another dish.
- Carefully roll each breast. Dredge in the flour, dip in the egg, then dredge in the panko butter mixture.
- Place in a casserole with the folded side down.
- Bake each breast for 20 minutes.
- Add the cheese evenly on each chicken breast and cook until their internal temperature is 160F, approximately another 5-10 minutes.
- Let cool for 5 minutes and cut crosswise or, if you have big eaters, give everyone their own chicken breast.
Disclosure – Cabot provided me with the cheese for this recipe. I am not an employee and have not been compensated in any other way (except for the cheese!). That being said, I am a Cabot cheese lover and am thrilled with their line of award-winning legacy cheddar cheeses.