Quick Chicken Cordon Bleu
Pancetta is Italian bacon that is cured with spices, but not smoked. The deli department in your supermarket sells it thinly sliced.
- 1 cup grated Parmesan cheese, divided
- 4 boneless, skinless chicken breasts
- 8 slices pancetta
- 1 14-ounce jar Alfredo sauce
- 4 slices baby Swiss cheese
Preheat oven to 400°F.
Place ½ cup Parmesan cheese on a plate and dip chicken breasts into cheese to coat. Wrap pancetta around chicken breasts and place in a 2-quart casserole dish. Bake for 10 minutes.
In medium bowl, combine Alfredo sauce with remaining ½ cup Parmesan cheese.
Remove casserole from oven and pour Alfredo sauce mixture over chicken. Return to oven and bake for 10 minutes longer.
Top each chicken breast with a slice of cheese and return to the oven. Bake for 5 minutes longer or until chicken is thoroughly cooked and cheese is melted.
One way to make recipes simpler to make is to deconstruct them. Chicken cordon bleu is typically made by stuffing ham and cheese into chicken breasts and then baking. Wrapping the chicken in pancetta and topping with cheese results in the same taste but is much quicker to make.