Chicken Cordon Bleu

So I was out with a friend on Friday for lunch and had a delicious Chicken cordon Bleu sandwhich from Leatherby's. So last night I deciced to make Chicken Cordon Bleu my self. It was easy and quick.

This makes enough for 2 people.

4- Trimmed Chicken Breasts

4- slice of Swiss Cheese for each Chicken Breast

8- slices of Honey Smoked Ham

2- TBSP of Dijon Mustard

2- TBSP of Honey Mustard

1- TBSP of Garlic Powder

1- TBSP of Onion Powder
1- TBSP of Paprika
8- Toothpicks
4- peices of Tinfoil
Olive Oil

Oven on at 350*F.

If the Chicken Breasts are not about 1/4 of an inch thick you will need to butterfly cut the meat. After you cut the meat place it on a layer of wax paper, cover the top with wax paper aswell. Now I used a rolling pin to roll out the chicken so be become flat and thinner.

Mix the Garlic & Onion powders with the Paprika in a small dish, and the 2 types of Mustard in a separate dish. Sprinkel the chicken on the side you can see. This will give it a bit more flavor. After you season the chicken spoon on the Mustard in a light layer.  Fallowing the mustard the lay down 2 pieces of Honey Smoked Ham, then the Swiss Chesse.

Now here comes the tricky part. Rolling them up. I just started at the thinnest side and worked towards myself to the thickest. You have to use Toothpicks to keep them together, or if you are out of toothpicks clean non-nylon string will work aswell.

Pull out a cake pan and the tinfoil. Tear the Tinfoil in to equal sizes and make pour some olive oil on them so the chicken doesn't stick. Place the chicken on the tinfoil and fold up the sides, this makes is less messy and the cheese that will goo out will be with the chicken instead burned to the pan. After doing this will all the chickens place them in the pan.

Slightly rub more Olive Oil on the top of the chicken and sprinkle more of the seasoning on top. Pop into the oven that should be at 350*F and wait 35 mins.

Then Enjoy!

You can pair this with Angled Hair Pasta, Snow Peas, and Cresents.