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Chicken Cordon Bleu

Chicken Cordon Bleu

1 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
6 halves skinless boneless chicken breasts
6 long slices Kraft Swiss Cheese
6 thin slices of sandwich ham
1 box Shake 'N Bake for chicken
24 round toothpicks
Kraft Stove Top Stuffing
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Let's Make It
Lay chicken breasts skinless side up and put a piece of wax paper over top before pounding meat till as flat as possible without ripping meat.
Turn over; split long cheese in half, lay 1 half cheese on largest area of meat. Lay long slice of thin ham on top of cheese, then put other half of cheese on top of ham.
Starting at the narrowest part of chicken breast, roll as tightly as possible (like a crescent roll). Stick a toothpick through on each side of the bottom to hold together.
Put Shake 'N Bake in shallow bowl. Put water in another shallow bowl. Roll carefully the rolled-up chicken in water; make sure ends get wet too. Not soaking wet, but fairly moist so Shake 'N Bake will stick.
Starting with both ends, dip in Shake 'N Bake and roll the rest. Be sure it's completely coated or cheese will melt and leak out the sides and burn on pan.
Lay each piece side by side on baking dish, ungreased, Bake at 400 degrees for 45 minutes. Prepare Kraft Stove Top Stuffing while baking.
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