Easy Cordon Bleu
  • Cooking Time: 20-25
  • Servings: 4-10
  • Preparation Time: 15-20
  • Chicken breasts, boneless and skinless, halved
  • Either Swiss or Mozzarella (I prefer mozzarella),
  • thinly sliced Prosciutto (thinly sliced Italian ham)
  • Bread crumbs (I prefer Progresso’s Italian flavored)
  • 2 beaten eggs (if you want lower fat, use only the whites)
  • Fresh garlic, finely minced
  • Optional:
  • Zucchini
  • Onions
  • Bell peppers
  • Broccoli
  • Whole Fresh Garlic
  1. Pound down chicken breast using flat side of meat tenderizer until each piece is flattened and spread thin.
  2. Take breast and lay on 1 piece of prosciutto and one piece of cheese.
  3. Sprinkle/rub with garlic. Roll breast tightly to make pinwheels.
  4. Dip rolled meat into egg, then roll in bread crumbs to coat.
  5. Place rolls in shallow, non-stick baking pan, making sure to place the meat on the end of the roll to keep it sealed while cooking.
  6. Toothpicks can be used to seal the rolls.
  7. Bake chicken on middle rack of oven preheated to 425 degrees.
  8. Chicken needs to cook until a meat thermometer inserted in thickest part of roll reaches 140-160 degrees, approximately 20 – 25 minutes.
  9. Slice the roasted breasts into 2 inch sections to show the pinwheel and present.
  10. For an even easier and complete meal, use a longer baking dish and place vegetables to cook at one end halfway through the cooking time, except for the whole garlic, if used, which should be added at the beginning.
  11. My favorites are zucchini, onions, bell peppers and broccoli and lots of fresh garlic.
  12. Lightly drizzle the vegetables with extra virgin olive oil before baking.
  13. To serve the veggies, after roasting, lightly toss with a little balsamic vinegar.
I don't remember how I obtained this recipe, but in addition to dinner, it's easy, healthy and makes a great potluck dish! You can also prepare the dish, and then freeze the results for a handy, tasty and envy-producing lunch... I've received many requests for this in the past so I'm eager to share it with my peers. Submitted by: "Jeanine Maury"