Have you ever been intimidated by making chicken cordon bleu? It can be difficult and time consuming creating each bundle, then frying the chicken to perfection.
I have come up with a fool proof way of creating stuffed chicken cordon bleu with a buttery, crispy, topping that does not require frying. The secret is using a cupcake pan! You will be amazed how easy it is to make this fancy dish that turns out perfect every time. Just a few ingredients, my secret techniques, and you will be making this elegant dish in no time at all.
- 1 stick Salted Challenge Butter, melted
- 1 cup panko bread crumbs
- 1 cup grated parmesan cheese
- 1 teaspoon dried parsley
- 8 thinly sliced chicken breasts
- salt and pepper
- 8 slices of good quality deli ham
- 8 ounces Challenge Cream Cheese, softened
- 1 ½ cups shredded Swiss or Gruyere Cheese, about 6 ounces
Preheat oven to 400 degrees.
Combine melted Challenge Butter with panko, parmesan cheese and parsley. Divide crumb mixture among 8 cupcake wells. Press crumb mixture halfway up the sides.
Season chicken with salt and pepper on each side. Place one chicken breast on top of each cupcake well followed by a slice of ham. Press chicken and ham in to conform to the shape of the cupcake well.
In a small bowl, combine cream cheese and grated Swiss. Divide cheese mixture on top of ham among wells.
Fold the sides of the chicken over to cover cheese mixture. Use toothpicks to secure if needed.
Place in oven and bake for 20-25 minutes, or until chicken is cooked through. Let cool for about 10 minutes. Flip cupcake pan over to release chicken. Place each perfectly filled chicken breast on a plate and serve.