Chicken Cordon Bleu

Chicken Cordon Bleu
24
2 Reviews
Baking this delicious classic entrée on a bed of rice creates an easy make-ahead meal in one dish.
30 min
Prep Time
8:55
Total Time
4 servings

Ingredients

Chicken

4 (4-ounce)
boneless skinless chicken breasts
2 (1-ounce) slices
deli ham, cut in half
4 (2x1x1/4-inch) slices
Land O Lakes® Hot Pepper Monterey Jack Cheese

Topping

1/4 cup
seasoned dried bread crumbs
2 tablespoons
grated Parmesan cheese
1 teaspoon
paprika
1
Half Stick (1/4 cup) Land O Lakes® Butter, melted

Rice

1 (6-ounce) box
long grain rice and vermicelli with chicken flavored sauce
2 cups
boiling water
1 tablespoon
Land O Lakes® Butter

Directions

  1. Cut a 3-inch slit in each chicken breast to form a pocket. Insert 1/2 slice ham and 1 slice cheese. Place onto large plate.
  2. Combine all topping ingredients in bowl; mix well. Top each chicken breast with 2 heaping tablespoons topping. Cover; refrigerate 8 hours or overnight.
  3. Heat oven to 400°F.
  4. Combine all rice ingredients, including spice packet, in greased 13x9-inch glass baking dish. Cover; bake 10 minutes. Uncover; stir. Place chicken breasts over rice. Continue baking, uncovered, 15-20 minutes or until chicken reaches at least 165°F and juices run clear when pierced with fork.

Recipe Tips

Freeze and Bake Later Method: Prepare chicken as directed but do not bake. Cover tightly with aluminum foil; freeze up to 3 months. To thaw, place in refrigerator for 24 hours or until thawed. Heat oven to 400°F. Bake, covered, 10 minutes. Uncover; continue baking 15-20 minutes or until chicken reaches at least 165°F and juices run clear when pierced with fork.

Nutrition Facts (1 serving)

Calories
540
Cholesterol
130mg
Carbohydrates
37g
Protein
40g
Fat
25g
Sodium
1180mg
Dietary Fiber
2g

Recipe Comments and Reviews

Rating

I had a hard time stuffing chicken so I flaten chicken between wax paper with my meat hammer then just rolled ham and cheese fastened with toothpick then added topping.

Posted January 11, 2009 by becky

Rating

I always keep these in my freezer for easy dinners. So easy to prepare and bake. Lots easier than traditional preparation.

Posted August 03, 2008 by Libby

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