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Chicken Cordon Bleu

 
One serving costs about $2.12

$2.12 per serving

162 people like this recipe

162 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 lunch,main course,main dish,dinner
spoonacular Score:82%

Spoonacular Score: 82%

 

Chicken Cordon Bleu might be just the main course you are searching for. This recipe serves 6 and costs $2.12 per serving. One serving contains 496 calories, 49g of protein, and 26g of fat. Several people made this recipe, and 161 would say it hit the spot. A mixture of deli ham, chicken breasts, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is super. Try Chicken Cordon Bleu, Chicken Cordon Bleu, and Chicken Cordon Bleu for similar recipes.

Ingredients

Servings:
6 slices
6 slices deli ham
deli ham
2
2  eggs
eggs
0.25 cups
0.25 cups flour
flour
2 tsps
2 tsps fresh thyme leaves
fresh thyme leaves
some
some black kosher salt
black kosher salt
1 tsp
1 tsp olive oil
olive oil
1 cup
1 cup panko bread crumbs
panko bread crumbs
6
6  skinless boneless chicken breasts
skinless boneless chicken breasts
12 slices
12 slices swiss cheese
swiss cheese
2 tsps
2 tsps water
water
6 slices deli ham
6 slices
deli ham
2  eggs
2
eggs
0.25 cups flour
0.25 cups
flour
2 tsps fresh thyme leaves
2 tsps
fresh thyme leaves
some black kosher salt
some
black kosher salt
1 tsp olive oil
1 tsp
olive oil
1 cup panko bread crumbs
1 cup
panko bread crumbs
6  skinless boneless chicken breasts
6
skinless boneless chicken breasts
12 slices swiss cheese
12 slices
swiss cheese
2 tsps water
2 tsps
water

Equipment

plastic wrap
plastic wrap
meat tenderizer
meat tenderizer
baking pan
baking pan
oven
oven
plastic wrap
plastic wrap
meat tenderizer
meat tenderizer
baking pan
baking pan
oven
oven


Instructions

  1. Preheat oven to 350 degrees F.
  2. Butterfly the chicken breasts by slicing half lengthwise but not cutting all the way through. Lay the halved breasts between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness, taking care to not tear or create holes in the meat.
  3. Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.
  4. Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil. The oil will help the crust brown. Beat together the eggs and water, the mixture should be fluid. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs.
  5. Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through.
  6. Serve whole or cut into pinwheels.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.12
Ingredient
6 slices deli ham
2 eggs
¼ cups flour
2 teaspoons fresh thyme leaves
1 teaspoon olive oil
1 cup panko bread crumbs
6 skinless boneless chicken breasts
12 slices swiss cheese
Price
$0.56
$0.48
$0.04
$0.21
$0.05
$0.58
$6.01
$4.80
$12.73

Tips

Health Tips

  • If you're following a gluten-free diet, be sure to find a brand of gluten-free panko.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
495 Calories
48g Protein
25g Total Fat
14g Carbs
20% Health Score
Limit These
Calories
495
25%

Fat
25g
40%

  Saturated Fat
12g
81%

Carbohydrates
14g
5%

  Sugar
1g
2%

Cholesterol
195mg
65%

Sodium
859mg
37%

Get Enough Of These
Protein
48g
98%

Selenium
61µg
88%

Vitamin B3
14mg
70%

Phosphorus
666mg
67%

Vitamin B6
1mg
52%

Calcium
480mg
48%

Vitamin B12
2µg
41%

Vitamin B2
0.48mg
28%

Vitamin B1
0.42mg
28%

Zinc
4mg
28%

Vitamin B5
2mg
23%

Potassium
590mg
17%

Magnesium
64mg
16%

Vitamin A
609IU
12%

Iron
1mg
10%

Folate
36µg
9%

Manganese
0.17mg
8%

Copper
0.13mg
6%

Vitamin D
0.88µg
6%

Vitamin E
0.79mg
5%

Vitamin C
2mg
3%

Fiber
0.68g
3%

Vitamin K
2µg
3%

covered percent of daily need

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