Smoky Chicken Cordon Bleu
Organic and free-range options for the chicken breast in this classic dish come from Draper Valley Farms in Mount Vernon, Wash. Try Smoked Gouda from Appel Farms in Ferndale, Wash., or Campfire from Mt. Townsend Creamery in Port Townsend, Wash., for the smokey cheese.
- Cooking oil Add to list
- 1 cup breadcrumbs Add to list
- 2 tablespoons butter, melted Add to list
- 1 clove garlic, minced Add to list
- 1 teaspoon paprika Add to list
- 1/2 teaspoon chopped fresh oregano Add to list
- 1/2 teaspoon chopped fresh thyme Add to list
- 1/2 cup flour Add to list
- Salt and black pepper, to taste Add to list
- 4 boneless skinless chicken breasts, pounded 1/4-inch thick Add to list
- 4 slices deli or Black Forest ham Add to list
- 4 slices smoked semi-firm cheese Add to list
- 2 eggs beaten with 2 tablespoons water Add to list
Preheat oven to 350° F.
Spray a baking dish with oil. In a shallow dish, stir together breadcrumbs, butter, garlic, paprika, oregano and thyme; set aside. In a separate dish, mix together flour, salt and pepper; set aside.
Place a chicken breast flat on a work surface; lightly season with salt and pepper. Top with a slice of ham and cheese, leaving a 1/2-inch border. Tuck in the sides and roll up tightly, like a jellyroll; secure with toothpicks. Repeat with remaining chicken, ham and cheese.
Lightly dust the rolled chicken breasts with flour mixture. Dip them into the egg mixture and then gently coat them with breadcrumbs. Place the chicken in the prepared baking dish, seam-side down. Lightly spray the top of the chicken with oil. Bake until the chicken is no longer pink in the center, 25 to 30 minutes.
Each serving: 510cal, 23g fat (11g sat), 230mg chol, 1100mg sodium, 27g carb, 3g fiber, 46g protein