Chicken cordon bleu for dinner

Baked Chicken Roll-Ups


3 large boneless chicken breasts

6-8 slices of fine ham

6-8 slices of Swiss cheese

1 cup Italian seasoned breadcrumbs

1/2 cup grated parmesan cheese

1 sick 8 oz undated butter

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

salt and pepper to taste

1/2 cup finely chopped fresh basil


Cut the beasts into 2 or 3 thin chops. Place between cling film to flatten into 1/4-inch chops.

Season the chops with salt and pepper.

Melt the butter and add the onion and garlic powder to the butter.

Combine the brad crumbs with the grated parmesan and basil.

Cut each slice of Swiss cheese in half. Fold each slice of ham in half.

Place half a slice of Swiss cheese on each schnitzel. Place a slice of folded jam on each Swiss cheese covered schnitzel. Cover the ham with half a slice of cheese. Begin with the narrow end of each cutlet. Roll up the schnitzel tightly.

Dip each rolled cutlet in the melted butter and roll in the breadcrumb mixture.

Place the rolls, seam side down, in a buttered casserole dish. Pour excess butter over the breaded chops.

Cover the bowl and refrigerate for at least an hour.

Preheat the oven to 400 degrees F. Bake the chops for 30 minutes. The coating turns light brown. Serve with fried potatoes and green vegetables.

Posted by Jovina Coughlin in Cheese, Chicken, Ham, Healthy Italian, Vegetables

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