Chicken Cordon Bleu
This is my version of this classic entrée. As we always did in the catering business we would turn a classic such as this into a bite size hors d'oeuvre. Anything can be made into small size cocktail fare. Always think outside the box and do the unexpected. Your guests will be delighted.
Ingredients
- 8 Chicken Breasts (one per person as an entrée - a few breasts will make several hors d'oeuvres)
- 1 cup Hellmann's Mayonnaise
- ¼ cup Dijon Mustard
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- ½ tsp Black Pepper
- 8 slices Black Forest Ham
- 8 slices Gruyere or Swiss Cheese
Breadcrumb Mixture
- ½ cup Breadcrumbs
- 2 tbsp Dried Parsley Flakes
- 2 tbsp Flour
- ½ tsp Garlic Powder
Instructions
- Butterfly Chicken Breasts
- Mix together Mayonnaise, Dijon Mustard, Onion Powder, Garlic Powder and Black Pepper. Reserve ½ of the mayo mixture for later and coat the chicken with the other half.
- Place on coated chicken breast one slice of Ham and one slice of Gruyere (or Swiss Cheese).
- Roll chicken then coat with remaining mayo mixture.
- Season Breadcrumbs with Dried Parsley Flakes, Parmesan Cheese, Flour, Garlic Powder and coat the rolled chicken.
- Place coated chicken - seam side down - on parchment lined baking sheet and bake 375℉ oven for 25-30 minutes. Serve with a Béchamel sauce.
Notes
For hors d'oeuvres you can cut small chicken filet and make individual bite size versions or prepare the large breast - let rest 5 minutes and slice into 1" sizes and serve with a toothpick.
