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Herb and Cheddar Cordon Bleu

A recipe by .

 
Herb and Cheddar Cordon Bleu
 
One serving costs about $2.99 One serving costs about $2.99

$2.99 per serving

17 people like this recipe

17 likes

This recipe is ready in 60 minutes

Ready in 60 minutes

2 lunch,main course,main dish,dinner
spoonacular Score:88%

Spoonacular Score: 88%

 

Herb and Cheddar Cordon Bleu requires about 1 hour from start to finish. One serving contains 661 calories, 69g of protein, and 20g of fat. For $2.99 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. This recipe serves 2. It is brought to you by spoonacular user joechick. It works well as a main course. If you have dried rosemary, deli ham, chicken breasts, and a few other ingredients on hand, you can make it. If you like this recipe, take a look at these similar recipes: Herb and Cheddar Cordon Bleu, Herb and Cheddar Cordon Bleu, and Herb and Cheddar Cordon Bleu.

Ingredients

Servings:
0.5 cup
0.5 cup breadcrumbs
breadcrumbs
2 slice
2 slice cheddar cheese
cheddar cheese
2
2  chicken breasts
chicken breasts
2 slice
2 slice deli ham
deli ham
2 Tbsps
2 Tbsps dried marjoram
dried marjoram
2 Tbsps
2 Tbsps dried parsley
dried parsley
1 Tbsp
1 Tbsp dried rosemary
dried rosemary
1
1  egg
egg
0.5 cup
0.5 cup flour
flour
some
some salt and pepper
salt and pepper
0.5 cup breadcrumbs
0.5 cup
breadcrumbs
2 slice cheddar cheese
2 slice
cheddar cheese
2  chicken breasts
2
chicken breasts
2 slice deli ham
2 slice
deli ham
2 Tbsps dried marjoram
2 Tbsps
dried marjoram
2 Tbsps dried parsley
2 Tbsps
dried parsley
1 Tbsp dried rosemary
1 Tbsp
dried rosemary
1  egg
1
egg
0.5 cup flour
0.5 cup
flour
some salt and pepper
some
salt and pepper

Equipment

baking pan
baking pan
meat tenderizer
meat tenderizer
rolling pin
rolling pin
toothpicks
toothpicks
wax paper
wax paper
oven
oven
oven
oven
skewers
skewers
aluminum foil
aluminum foil
baking pan
baking pan
meat tenderizer
meat tenderizer
rolling pin
rolling pin
toothpicks
toothpicks
wax paper
wax paper
oven
oven
oven
oven
skewers
skewers
aluminum foil
aluminum foil


Instructions

  1. Pre-heat the oven to 350 degrees F (about 176 degrees C).
  2. Put the chicken breasts between two slices of wax paper and flatten with a rolling pin or meat mallet until they are about a quarter of an inch thick.
  3. Place a slice of ham and a slice of cheddar on each chicken breast.
  4. Roll the chicken breast as tightly as possible. If necessary, secure the rolls with toothpicks or small skewers.
  5. Beat an egg in a shallow baking dish.
  6. Arrange two other "stations" using foil or other dishes, one for the flour and another for the dried herbs and breadcrumbs.
  7. Cover the rolled chicken breasts in flour, then dip them into the egg mixture.
  8. Finally, press them into the mixture of dried herbs and breadcrumbs until they are covered on all sides.
  9. Place the chicken in an oiled (or buttered) baking dish and bake for about 30 minutes.

Price Breakdown

Cost per Serving: $2.99
Ingredient
½ cups breadcrumbs
2 slices cheddar cheese
2 chicken breasts
2 slices deli ham
2 tablespoons dried marjoram
2 tablespoons dried parsley
1 tablespoon dried rosemary
1 egg
½ cups flour
Price
$0.21
$0.36
$4.01
$0.19
$0.21
$0.42
$0.25
$0.24
$0.08
$5.97

Tips

Health Tips

  • 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.

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

  • Depending on the recipe, you might be able to substitute almond meal or flaxseed for the breadcrumbs to reduce the carbohydrate content and up the nutrition. For example, almond meal works well for breading, while ground flaxseed can help with binding.

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • 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).

Cooking Tips

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

Green Tips

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
660 Calories
68g Protein
20g Total Fat
46g Carbs
39% Health Score
Limit These
Calories
660
33%

Fat
20g
31%

  Saturated Fat
7g
48%

Carbohydrates
46g
16%

  Sugar
2g
2%

Cholesterol
261mg
87%

Sodium
1134mg
49%

Get Enough Of These
Protein
68g
137%

Selenium
105µg
151%

Vitamin B3
28mg
144%

Vitamin B6
1mg
98%

Phosphorus
758mg
76%

Vitamin B1
0.85mg
57%

Vitamin B2
0.77mg
46%

Manganese
0.83mg
42%

Vitamin B5
4mg
41%

Vitamin K
42µg
40%

Iron
6mg
37%

Potassium
1143mg
33%

Folate
121µg
30%

Calcium
277mg
28%

Magnesium
107mg
27%

Zinc
3mg
24%

Vitamin B12
1µg
18%

Fiber
3g
15%

Copper
0.26mg
13%

Vitamin A
588IU
12%

Vitamin C
6mg
8%

Vitamin E
1mg
7%

Vitamin D
0.96µg
6%

covered percent of daily need

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