August 31, 2009

Tuesdays At The Table - Chicken Cordon Bleu

Welcome to September! I can't believe how fast the summer went by...

Now that the lazy days of summer are behind us (OK, realistically - we're still in for some pretty great weather), the kiddos are going back to school, and the oven can go on again - it can mean some heartier food.

One of my fall and winter favorites is Chicken Cordon Bleu. So easy! Deceptively easy! :-)

Remember to drop by and say "Hi" to Andrea!


TuesdaysAtTheTable



Chicken Cordon Bleu

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
3-4 tablespoons of butter

Pound out chicken breast until it's about a half inch think all around. Place a slice of cheese and ham into the center, leaving a half inch border. Fold (or roll) the chicken until all internal contents are hidden. Secure edges tightly with toothpicks to minimize oozing. Combine flour and paprika, then dredge each chicken breast. Shake off excess flour.

Heat a skillet to medium and melt butter. Cook each side of the chicken for 3-5 minutes then transfer to a baking pan and bake at 350 for 40-45 minutes.

I know you're asking yourself why you do both stove top and oven cooking. Maybe you prefer not to...and that's fine! I like the outside of the chicken to firm up; it reduces oozing while baking and gives the chicken a little more crunch. :-)

What's cooking in your kitchen this week?





16 comments:

  1. I agree with you on the stove and oven cooking. This is such a classic recipe and it's always good.
    Happy Twirls

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  2. I actually just spoke to Mark about making this and now I will. Yum! I haven't made it in sooooo long.

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  3. Great recipe. Have you tried those new silicone wrap straps? They are great on recipes like these - you don't have to fight with the toothpicks anymore.

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  4. Yay, I always thought this would be difficult to make. I am so glad to be wrong!

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  5. Great recipe! Thanks for hosting!
    ~Liz

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  6. SLURRRRRPPPPPPPPPPPP!!!!!!!!
    We're drooling reading your recipe!!!!!
    Thanks for sharing with us!!!
    My babies are drooling on the keyboard!!!!
    ;-))))))
    HAve a wonderful day sweet friends!!!!
    Tons of loveand kisses

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  7. I am not a big pork lover. My husband makes these and but no ham for me. It is a yummy treat for sure. I joined in this week.. Have a great day.

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  8. I love this recipe. It is so delicious, but I haven't made it in awhile. Thanks for posting it.

    Jane

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  9. I love Cordon Bleu ! This recipe sounds easy and delicious. I love that combination!

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  10. Yummm!! Sounds great, making it this week!!

    Thanks from Olive's Mom :)

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  11. It sounds too good to be true! : ) I want to come over for dinner ASAP!

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  12. Oh I love this, your recipe differs from mine slightly. I am def going to try it out. I wanna eat this tonight! Proud new follower here! The Neuff's Puppy 'Dish'

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  13. I am late joining in today but just stumbled onto your blog for the first time. Your recipe sounds very good.

    Carolyn/A Southerners Notebook

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  14. would love to play in your meme... unfortunately I am a horrible cook :( I try though...

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  15. I have not made this in a long time but it is so good. THanks for sharing.

    Thanks for stopping by and leaving a comment. The carrot cake is really fabuolous. The glaze really makes it special. It is a favorite of my personally! Thanks for hosting.

    I host 5 Things Friday. Stop by and play along if you can. Blessings.

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  16. I have made this before but only in the skillet and it was hard to get it done. I will have to try your version. Thanks for sharing.

    THanks for stopping by. I hope you will try my meringue cookies. They are very easy-just make sure you seperate the whites from the egg yolks very carefully and beat them til they peak. Then add the sugar etc. And don't open the oven door til it is cold. I have never had a failure. Blessings.

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