Baked Chicken Cordon Bleu
An easy, oven baked chicken cordon bleu, hasselback style!
Servings: 3 large servings
- 3 boneless skinless chicken breasts
- 2 1/2 Tablespoons mayonnaise
- 1/2 cup Italian Seasoned Breadcrumbs Or plain breadcrumbs with 1 T parsley, 1/4 teaspoon oregano, and 1/2 teaspoon garlic powder added
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces gruyere cheese shredded ( you can sub sliced Swiss cheese if that's all that's available )
- 3 ounces thick sliced ham
Preheat oven to 350 degrees F. Note: I do all of the prep right on the pan I'm baking the chicken on!
Pat each chicken breast dry so they are easier to work with and so the breading sticks to it later. Being careful not to cut entirely through the chicken breast, slice the chicken from the top down, until the slice is about 1/4" from the bottom of the chicken. Repeat until you have 5 slices in each chicken breast.
Spread a thin layer of mayonnaise over the chicken. Don't worry about getting it into the slices you just made. Spreading mayo over the outside of the chicken only is just fine!
Mixed the black pepper and salt with the breadcrumbs. Press the breadcrumbs onto the mayonnaise covered chicken breasts. I don't bother doing the bottom of the chicken - it's perfectly delicious just to do the area exposed to the heat!
Place a portion of sliced ham into each slice in the chicken breasts. Split the cheese shreds into three equal parts, and stuff each slice in the chicken with the shredded cheese. This will get messy, and that's okay! Don't feel like you have to keep it super neat.
Bake for 20 - 25 minutes, or until chicken is cooked through. Usually about 22 minutes for me, although thicker chicken breasts will require up to three to five minutes more.
Serving: 1g | Calories: 500kcal | Carbohydrates: 10g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 194mg | Sodium: 1184mg | Fiber: 1g | Sugar: 3g