Chicken Cordon Bleu
Cook Time:
45
Minutes
Difficulty:
Medium
Serves Up To:
6
Servings
Nutrition Information
| Calories | 387 |
|---|---|
| Total Fat | 17.8g |
| Cholesterol | 173.3 mg |
| Sodium | 850.2 mg |
| Potassium | 72.3 mg |
| Total Carbohydrates | 16.8 g |
|---|---|
| Dietary Fiber | 0.7 g |
| Sugars | 2.1 g |
| Protein | 37.5 g |
Ingredients
4 boneless skinless chicken breasts
½ pound sliced ham
½ pound sliced swiss cheese
Flour
3 eggs
Canola oil, for frying
Directions
- 1
Season your chicken breasts at least 30 minutes before preparation. We used a mix of salt, pepper, garlic powder, and onion powder.
- 2
Pound out your chicken breasts until they are ½ an inch thick. Place the pounded chicken on a sheet of plastic wrap. Layer the ham and cheese onto the chicken and roll up tightly. Then wrap the chicken roll very very tightly with the plastic wrap.
- 3
Once you have rolled up all the chickens, place into a dish or plate and refrigerate for at least an hour.
- 4
While the chicken chills, pulse the Blue Diamond Nut-Thins®, cheddar, in a food processor until completely crumbled. Place the crumbs into a bowl, and then fill one other bowl with flour and another one with the whisked eggs.
- 5
Fill a pot or a large skillet with about 2 inches of oil. Begin preheating the oil to 325 ºF before dredging the chicken.
- 6
Dredge the chicken in the flour, then eggs, then Nut-Thins® crumbs and fry for 5-6 minutes on each side until golden brown. If the chicken registers below 165ºF internally, place it into a low (200ºF) oven until it is completely cooked.
- 7
Serve with a sprinkling of parsley.
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