Saturday, November 19, 2011

Different Chicken Cordon Bleu

Before I begin, I must give total credit to this link right here.  Yep, this is one recipe I haven't changed really anything to, aside from a few small amounts of things. 

Anyway, this particlar recipe became my all time favorite chicken recipe ever in the history of time after the first bite.  We are madly in love, and I try to make it about once a month, because considering all the ingredients, it definitely qualifies for one of the more expensive meals out there.  I'll leave the chatting for another time and begin the recipe tutorial of sorts!  YEAH, CHICKEN!

Different Chicken Cordon Bleu


- 8 skinless, boneless chicken breast halves (Or one per person you are feeding)

- 8 slices ham (same number as chicken

- 8 slices Swiss cheese (Again, same number as chicken, but I usually buy the smaller slices, so I use 2 per piece of chicken.)

- 1 (10.75 ounce) can condensed cream of chicken soup

- 1 cup sour cream

- 1/2 cup white wine (I LOVE this recipe made with a Moscato wine.)

- 1 teaspoon garlic powder

- 1 teaspoon dried parsley

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- 1/2 (6 ounce) package herb-seasoned dry bread stuffing mix  (the original recipe says to use the whole package, but I personally find that is just too mch.


Step 1:

Preheat oven to 350 F. 

Step 2:

Place chicken breasts in a lightly greased 9x13 inch baking dish. Lay a ham slice on each chicken breast, and then top the ham with swiss cheese like in the picture:

It should look like this.  =D

Step 3:

In a medium bowl combine the soup, sour cream, wine, garlic powder, parsley, salt and pepper. Mix well

Step 4:

Pour mixture evenly over chicken/ham/cheese pieces.

Step 5:

Top all with the dry stuffing mix to cover.

Step 6:

Bake at 350F for 30-40 minutes until juices run clear and chicken reaches a temp of atleast 165 F. 

It should look something like this when done:

And there you have it, a wonderful twist on the traditional chicken cordon bleu.

Happy cooking!

No comments:

Post a Comment