Hasselback Chicken Cordon Bleu
Difficulty: Easy
Servings: 8
Total Time: 40 minutes
Preparation Time: 15 minutes
Nutritional Information Per Serving
Serving Size: 1 of 8 servings
Calories: 693
Total Fat: 31 g
Saturated Fat: 15 g
Carbohydrates: 13 g
Dietary Fiber: 1 g
Sugar: 1 g
Protein: 86 g
Cholesterol: 288 mg
Sodium: 959 mg
Ingredients
- 8 boneless, skinless chicken breasts
- 1/2 cup honey Dijon mustard
- 2 cups panko breadcrumbs
- 6 tablespoons salted butter, melted
- 1 tablespoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 12 slices Swiss cheese, each cut into quarters
- 24 slices Canadian bacon (around 1 pound), sliced into half-moons
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Instructions
- Preheat your oven to 425 degrees F.
- At a slight diagonal, make 6 slits in each chicken breast, being careful not to slice all the way through. Leave about 1/4 inch intact at the bottom. Brush each chicken breast's surface with 1 tablespoon of the mustard.
- Combine the breadcrumbs, melted butter, salt, and pepper in a bowl. Evenly sprinkle this mixture over each chicken breast, pressing it gently into the mustard with your hands. Insert one quarter piece of cheese and one half-moon piece of Canadian bacon into each cut on each chicken breast. Transfer the stuffed chicken breasts to a baking tray.
- Bake for 20 to 22 minutes, or until the chicken is fully cooked and the breadcrumbs are golden brown. Serve hot alongside your preferred sides.
To Freeze: After assembling the uncooked chicken breasts, place four on a baking sheet lined with wax paper; repeat with the remaining chicken breasts on another lined tray. Freeze until solid, about 3 hours. Then transfer the chicken breasts into two foil pans lined with wax paper. Label, date, and freeze until ready to use.
To Cook from Frozen: Preheat the oven to 425 degrees F. Bake the chicken breasts from frozen for about 40 minutes, until the chicken is cooked through and breadcrumbs are crisp and golden. Serve hot.
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