Chicken Breasts

Chicken Cordon Bleu


2 The Best Dressed Chicken breasts, deboned
Salt, pepper and garlic and herb seasoning 
2 slices ham
2 slices cheese (Swiss or sharp cheddar)
4 tbsp melted butter
2 cups seasoned Panko breadcrumbs
½ cup mayonnaise
2 tsp yellow mustard


  • Pat the chicken dry with paper towels. Use a sharp knife to cut each chicken breast in half horizontally to create two chicken breast halves.
  • Place the chicken breast halves between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them into thin and even strips (be careful not to pound so hard that the meat tears).
  • Season the chicken with salt, pepper and garlic and herb seasoning.
  • Top each piece of chicken with a slice of ham and a slice of cheese. Roll tightly, tucking the sides a little, and place on a new piece of plastic wrap.
  • Wrap the chicken tightly in the plastic wrap, pinching the excess plastic on the sides to create a tootsie-roll shape and twisting them to create a firm chicken roll. Refrigerate the wrapped chicken bundles for at least 30 minutes or up to one day in advance.
  • Pre-heat oven to 400°F. Remove chicken from fridge and unwrap. Add breadcrumbs to a shallow dish or pie plate. Melt butter in a separate shallow dish. Dip the chicken bundles in melted butter, and then into the seasoned Panko breadcrumbs, pressing lightly to help the crumbs stick to the chicken. Transfer to a baking sheet/dish/pan lined with aluminum foil and lightly greased with cooking spray/oil.
  • Bake on the center oven rack for about 30 minutes, or until chicken is cooked through.
  • Make the sauce by stirring the mayo and mustard together. Taste and add more mustard, as needed, to taste.
  • Add the sauce on the top of the baked chicken breasts.

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