Mini Chicken Cordon Bleu

Here I am, posting my first official recipe! So exciting!

Right off the bat, this is not an original by me. I found the idea on this wonderful blog while trying to find something that incorporated the yumminess of chicken cordon bleu without just being a sandwich.
(On Avesta’s page, she has a step-by-step process as well. Hers is much more detailed, so feel free to check it out!)

Ingredients:  (Remember, as close to organic as you can!) 

  • Chicken breast tenderloins
  • Swiss cheese slices
  • Ham slices (I use lunch meat; it’s easier to work with.)
  • Toothpicks to hold the chicken together
    Egg Wash:
  • 2 eggs whisked with a little water
    Flour mixture:
  • Flour
  • Salt
  • Pepper
  • Garlic Powder
    Panko Crumbs:
  • Panko crumbs
  • Salt
  • Paprika
    Honey Mustard:
  • Yellow Mustard
  • Honey
  • Mayonnaise
  1. Preheat oven to 375 degrees Fahrenheit.
  2. You’ll want a package of chicken tenders. Wash them, trim them, etc. Place on cutting board for easy prep. I usually put the shiny side down, with the not-so-pretty looking side up as that is the side that will be rolled inside. Use the flat side of a meat-pounder to flatten the chicken out.
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  3. Place ham slices on chicken. Using lunch meat is nice because it’s thin enough to not make the roll bulky. I just rip to the size I need, but if you’re going for a more presentable look then go ahead and cut them for a perfect fit.
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  4. Place small squares of the Swiss cheese at the wider end of the chicken.
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  5. Put a drop of honey mustard on top of the cheese.
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    (FYI: I just made my own honey mustard with some honey, yellow mustard and a little bit of mayonnaise. We get our honey straight from my father’s friend  who is a bee-keeper, so I’m obsessed with only using that honey. Go ahead and experiment!)
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  6. Roll up the chicken. Try wrapping from the larger end first, it gives you a better roll so that your ingredients are not being pushed out. Secure with a toothpick.
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  7. To make your life easier, line up the egg wash, flour mixture and Panko crumbs so that you can go right from one to the other and straight to the baking sheet. Be sure to spray the baking sheet with non-stick cooking spray first.
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  8. Dip the chicken in the egg wash, then the flour, then back to the egg, and finally in the Panko Crumbs.
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  9. Place on baking sheet. Spray tops of chickens with the non-stick spray.
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    (Please don’t mind this baking sheet-we usually use it for baked french fries and it’s a cheap Wal*Mart pan.)
  10. Bake in the 375 degree oven for 15-20 minutes, until the crumbs are turning golden brown and chicken is fully cooked-(no pink and clear-juices). Watch out for the oozing cheese!
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  11. Serve with the honey mustard for a dipping sauce! ENJOY!
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