Cooking for Zo

Taste Level: VGR
Cost: $20 and under
Serves: 4
Prep Time: 10-15 min.
Cook time: 35-40 min.
Difficulty: 2

I was about 9 when my dad starting making this meal weekly. I even recall loosing my last baby tooth eating this recipe. It always tasted great and I always looked forwated to having it again. Dad use to deep fry it but once I started cooking on my own I tried to healthy it up a little. I use different cheeses, seasonings and ham when I make but everyone always enjoys this family favorite!

Ingredients:
4 large boneless chicken breasts
1/4 cup Parmesan (grated)
1/4 Ramano (grated)
1 cup Italian bread crumbs
4 tbsp Brummel and brown or butter
1 teaspoon sweet basil
1/4 tsp essence
crack pepper (a few cracks for desired taste)
4 slices ham (For a little more flavor use prosciutto or Capicola)
4 slices of aged Swiss (sliced in half, American cheese and provolone are also tasty)
Optional Bechamel sauce (check topping/sauce label)

Place defrosted chicken breast one at a time into a gallon plastic bag, place bag on cutting board and meat hammer flat (about 1/4 inch.) (The reason I say put in plastic bag is chicken has a tendency to splatter, the reason I say hammer it on a cutting board is if you have a nice counter top you do not want to ruin it.)

Once all chicken breast are flattened, one at time lay two slice of Swiss long ways and one slice of ham long ways and tightly roll chicken thin end to wide end. (You may need to secure with baking thread or tooth pick.)

Now melt Brummel and brown in a microwave safe bowl (microwaves will vary.) Mix seasonings, bread crumbs and Parmesan in a separate plate or bowl. Remove melted Brummel and brown from microwave. What you want to do is roll the chicken around in the Brummel and brown, then roll in bread crumbs and finally place in an 8x8 baking dish. Once all breaded chicken is in baking dish cover with aluminum foil and bake in a preheated oven at 375 degrees for 35-40 minutes. For the last five minutes remove aluminum foil and bake uncovered.

If you are using a Bechamel sauce spoon 1-2 tbsp over Cordon Bleu before serving.

Additional uses for this recipe:
1. Slice Chicken Cordon Bleu and place on an onion roll with a slice of provolone or Swiss cheese, and a little baby spinach for a yummy lunch sandwich!