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.

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Dinner

Servings 8

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.

Keyword Chicken, Cordon Bleu