Chicken Cordon Bleu Bake



BY SARA WILES

This retro-classic is a constant on our dinner rotation. If I’m being honest, the fact that this recipe is easy, quick and often a request from my husband makes it a staple in our household. I typically serve alongside steamed broccoli and call it a day. Gently dredged in breadcrumbs, this version is baked (not fried!), making it a guiltless, easy, weeknight meal.

Original recipe from myrecipes.com.

Ingredients

¼ cup chicken broth

5 teaspoons butter, melted

1 large garlic clove, minced

½ cup dry breadcrumbs

1 tablespoon grated Parmesan

1 teaspoon paprika

4 (6-ounce) boneless, skinless chicken breasts

¼ teaspoon salt

¼ teaspoon dried oregano

¼ teaspoon ground black pepper

4 thin slices prosciutto (about 2 ounces)

¼ cup (1 ounce) shredded mozzarella

Salt and pepper to tast

Directions

  1. Preheat the oven to 350 degrees.
  2. Place broth in a small microwave-safe bowl; microwave on high for 15 seconds or until warm. Stir in butter and garlic. Combine bread crumbs, Parmesan cheese and paprika in a medium shallow bowl; set aside.
  3. Place each chicken breast between 2 sheets of heavy-duty plastic wrap and pound into a ¼-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of the chicken with salt, oregano and pepper. Top each breast with 1 slice of prosciutto and 1 tablespoon of mozzarella. Roll-up each breast and dip into chicken broth mixture; dredge in breadcrumb mixture.
  4. Place rolls, seam side down, on an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350 degrees for 28 minutes or until juices run clear and tops are golden.

Comments