Baked Chicken Cordon Bleu
Baking takes much of the fat from this dish. The secret is generous use of cooking spray.
- 2 (6-ounce) skinless, boneless chicken breasts, pounded thin
- Salt and pepper, to taste
- 2 slices smoked ham
- 2 slices Swiss cheese
- Flour, for dredging
- 2 eggs, beaten
- Bread crumbs, for coating
- Cooking spray
Season the chicken on both sides with salt and pepper.
Place a slice of ham and cheese on each chicken breast, and roll up the breast so the cheese and ham are inside. Place the chicken in the freezer for 2 hours to allow them to freeze partially. (This makes it easier to bread the chicken.)
Preheat oven to 400°F. Dredge the chicken rolls in the flour. Shake off excess flour. Dip in the egg, then coat in the bread crumbs.
Spray a baking sheet with the cooking spray, and place the chicken on the sheet. Spray the tops and the sides of the breaded chicken very heavily with cooking spray.
Bake for 30 minutes or until the chicken is 165°F. Serve hot.
Skin or No Skin?
The delightful texture and taste of crispy, salty chicken skin is hard to beat. If you have real health concerns with fat intake, feel free to discard the skin before or after cooking. If not, enjoy this treat occasionally.