On Saturday, during the hurricane, we still had power at lunchtime so I decided I would make our big meal and we would have one good meal. Mr. Meat Eater thought I was nuts but was very happy with the results.
This is a really easy recipe that takes all the great flavor of chicken cordon bleu without all the work. Time was of the essence since I had no idea when the power would go. With the chicken we had mashed potatoes, corn on the cob, and garlic bread.
I put the leftovers in the fridge until the power went out and then I put them in the cooler. The next day I heated one side of the grill and put the chicken (wrapped in foil) on the unlit side and let it warm up. Very good leftovers!
Cheater’s Chicken Cordon Bleu
salt and pepper to taste
6 skinless, boneless chicken breast halves
1 (5.5 oz) box or bag of seasoned croutons, crushed
1/3 cup shredded Parmesan cheese
2 eggs, lightly beaten and mixed with 2 tbsps water
6 thinly sliced ham slices (I used Virgina Ham)
6 Swiss cheese slices
Sprinkle chicken with salt and pepper on both sides and set aside.
Mix crushed croutons and Parmesan cheese in a large ziplock bag.
Dip chicken in egg mixture and then place chicken in the ziplock and shake to coat. Remove to a lightly greased aluminum foil lined baking sheet. Repeat with remaining chicken.
Bake at 450º for 20 minutes or until chicken is no longer pink. Top each breast half with a slice of cheese and a slice of ham. Bake for 5 more minutes or until cheese is melted.
Makes 6 servings.