Chicken Cordon Bleu

1. 1

   (I am not a fan of melted Swiss cheese, which is typically what is called for in a chicken cordon bleu.

2. 2

   Feel free to use shredded Swiss cheese instead of the mozzarella slices.)

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   Take the butterflied chicken and down the middle, lay down 3 slices of cheese, separated slightly, and then cut your ham slice in half and lay them on top of each other on the cheese slices.

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   Put the other 3 slices of cheese on top of the ham.

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   Roll up the chicken from top to bottom, tuck in the sides, and pierce with as many toothpicks as you need to hold it together.

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   Beat up the egg in a small bowl and pour the breadcrumbs onto a plate.

7. 7

   Dip the chicken into the egg then transfer it to the breadcrumbs and coat the entire piece of chicken.

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   Place in a baking dish and spray with butter spray to moisten the breadcrumbs.

9. 9

   Bake at 375 degrees for 35 to 45 minutes.

10. 10

    Cut a slit in the chicken just to make sure it is done, as chicken will cook differently depending on size.

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    Remove all toothpicks.

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    Note: I only made 2 pieces, but the serving sizes and quantities of items would obviously change to suit however many you make.

* Per serving · 4 servings · Values may vary.

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