Chicken Cordon Bleu with Gruyere

Chicken Cordon Bleu with Gruyere

3		half chicken breasts, boneless, skinless (approx 1 1/2 lbs.) cut in half horizontally
3		ham slices, 1/8" thick or less
3	oz	gruyere cheese, sliced 1/4" thick or less
3	Tbs	butter

1/2	cup	bread crumbs, dry
1/2	tsp	salt
1/2	tsp	paprika
		.

1	Preheat oven to 400° for convection bake, or 425° for regular bake.
2	Cut chicken breasts in half horizontally, but not cutting through all the way. Open up and pound chicken breasts to make an even thickness, about 1/4 - 1/2" thick. Put 1 oz gruyere cheese slices in the center of each piece of ham, folding the ham over from both sides. Place folded ham and cheese on one side of the chicken and fold chicken over the top, so that it is like an enclosed sandwich.
3	Melt butter in 11x7x2" baking dish. Mix bread crumbs, salt and paprika in a plate. Dip chicken in butter which is already in the baking dish, making sure both sides are coated, then dip into the crumbs to coat well on both sides. After coating all 3 pieces, place the chicken pieces back in the baking dish.
4	Convection cook at 400° for 20-25 minutes, or until no pink is remaining in chicken.
5	Cut each piece in half. Makes 6 servings. Serve immediately.

Best when made with Black Forest Ham. Recommended sides include: Brown rice, steamed carrots, and salad. Instead of buying ready-made bread crumbs, consider making your own.

Source

Source: Rebecca Ewing