Smoky Chicken Cordon Bleu | PCC Natural Markets

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Smoky Chicken Cordon Bleu

Serves: 4

Your rating: None (3 votes)
Your rating: None (3 votes)

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.


These ingredients are:
corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free


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

Recipe by Jackie Freeman, PCC Chef

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