Economical Chicken Cordon Bleu
Transform your weeknight dinner routine with this budget-friendly take on a gourmet classic—Economical Chicken Cordon Bleu. This recipe swaps pricier ingredients for simple pantry staples like deli ham and shredded mozzarella, delivering the same indulgent flavors without breaking the bank. Featuring juicy chicken breasts stuffed with savory ham and gooey cheese, each pocket is coated in a crispy breadcrumb crust for the ultimate bite. Quick to prepare and oven-baked for a healthier twist, this dish is perfect for busy families or elegant entertaining on a budget. Serve alongside a fresh green salad or creamy mashed potatoes for an effortlessly satisfying meal that's sure to impress.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 4 slices Thinly sliced deli ham
- 1 cup Shredded mozzarella cheese
- 0.5 cup All-purpose flour
- 1 large Eggs
- 1 cup Breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Cooking oil (vegetable or canola)
Instructions
Preheat your oven to 375°F (190°C).
Place the chicken breasts on a cutting board. Use a sharp knife to slice each breast horizontally to create a pocket, being careful not to cut all the way through.
Season the inside of each chicken breast pocket with half the salt and pepper.
Stuff each chicken pocket with 2 slices of deli ham and 1/2 cup of shredded mozzarella cheese, then press the edges of the chicken together to close. Secure with toothpicks if necessary.
Set up a breading station with three bowls: one with the flour, one with a beaten egg, and one with the breadcrumbs mixed with the remaining salt and pepper.
Dip each stuffed chicken breast first in the flour, shaking off any excess, then in the beaten egg, and finally in the breadcrumbs, making sure it's evenly coated.
Heat the cooking oil in a large, oven-safe skillet over medium heat. Add the breaded chicken breasts and sear for 2-3 minutes on each side, until golden brown.
Transfer the skillet to the preheated oven and bake for 20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Remove the chicken from the skillet and let it rest for 5 minutes. Remove any toothpicks before serving.
Serve immediately with your favorite side dishes, such as a green salad or mashed potatoes.
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.7 g | 115% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 562 mg | 187% | |
| Sodium | 5148 mg | 224% | |
| Total Carbohydrate | 133.6 g | 49% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 7.8 g | ||
| Protein | 163.8 g | 328% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 939 mg | 72% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1039 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
