Chicken Cordon Bleu with Homemade Breadcrumbs

Sponsored post: This chicken cordon bleu with homemade breadcrumbs post is sponsored by Martin’s Potato Rolls and Bread but the content and opinions expressed here are my own. #CookbookContest #MoreThanaMeal

Chicken cordon bleu is a family fave. It’s also a great dish to serve when having company because while it looks fancy, it’s really pretty easy to make. You can make this on the spot and bake immediately, prepare it ahead of time and store it in the fridge a day or two before you plan to serve it, or freeze it if you want to make it even further in advance! This chicken cordon bleu with homemade breadcrumbs is sure to please!

There are many ways to shave off extra time in making chicken cordon bleu, like buying pre-sliced chicken or slicing it up yourself instead of pounding it out. I HATE pounding out chicken! You can use deli-sliced ham and swiss cheese or pre-packaged varieties. Your favorite store-bought breadcrumbs really help simplify things as well.

But SOMETIMES, I like to take that extra step to make it extra good-for-you. I love using homemade breadcrumbs with extra added goodness like wheat germ and ground flax seed to healthy it up even more. Plus, it’s a great way to re-purpose those leftover heels of breads that kids just don’t like in sandwiches. Simply store them up in a separate freezer storage bag and use them to make a large batch of breadcrumbs that come in handy in a variety of dishes, this recipe being one of them! The flax seed is what gives these breadcrumbs the deeper brown coloring. And kids and adults never even know it!

You can find both of the recipes on Martin’s recipe website: Chicken Cordon Bleu with Homemade Breadcrumbs. How cool is that?!

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Homemade Breadcrumbs

Ingredients

• 4 slices frozen bread I used Martin’s Whole Wheat Potato Bread
• 1/2 tsp garlic powder
• 1/8 tsp onion powder
• 1/2 Tbsp Italian seasoning
• 2 Tbsp wheat germ optional
• 2 Tbsp ground flax seed optional1 tsp salt
• 1/8 tsp black pepper

Instructions

1. Break 2 slices of frozen bread into smaller pieces and place into blender. Mix for about 10-15 seconds or until you get fine crumbs.
2. Empty the crumbs into a pan or skillet. Toast crumbs over medium heat, stirring frequently, for about 5 minutes or until nicely browned.Remove crumbs into a mixing bowl.
3. Repeat steps 1-3 with the other 2 slices of bread. Note: the breadcrumbs toast much easier in smaller batches.
4. Add remaining spices into toasted breadcrumbs and mix well.
5. Use immediate or place in an air tight container and store in the freezer until future use.

Recipe Notes

Makes about 2 cups of seasoned breadcrumbs. When making my breadcrumbs, I love using whole wheat bread with wholesome ingredients. Here I opted for Martin’s 100% Whole Wheat Potato Bread which has NO high fructose corn syrup, NO artificial dyes, NO cholesterol or trans fat, is NON-GMO and is a good source of protein at 6 grams per slice!

Here’s a rather rustic looking shot that Big Sis took to of me toasting up the breadcrumbs. Be sure to keep a close eye on them as they can start burning before you know it!

Now on to that Chicken Cordon Bleu recipe.

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Chicken Cordon Bleu

Course Main Course

Servings 6 pcs

Ingredients

• 1 whole chicken breast separate breasts and slice each into 3 even flat pieces, 6 pieces total
• 1 1/2 cup Homemade Breadcrumbs or your favorite Italian seasoned bread crumbs
• 3 slices of ham cut in half lengthwise into 6 pieces
• 3 slices of baby swiss cheese cut in half into 6 pieces
• 1 egg beaten
• 1 Tbsp water
• 2 Tbsp oil

Instructions

1. Pre-heat oven to 350 degrees F. Grease 13×9” baking dish with oil.
2. Place bread crumbs in a shallow bowl and mix water and eggs in another.
3. Place one slice of ham and one slice of cheese on one slice of chicken. Roll starting from smaller end.
4. While holding the rolled chicken in your hand, dip in egg mixture and then into bread crumbs, making to cover all sides. Although some like to use a toothpick to hold in place, I just carefully place the seam side down in the baking dish.
5. Bake at 350 for about 20-25 minutes, or until chicken is no longer pink in the thickest part. *Note that the part of the chicken touching the ham will look slightly pink.

Recipe Notes

Makes 4-6 servings depending on how hungry you are! 🙂

Tada, here’s the finished product, right out of the oven. Mmmm mmmmm good.

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Christine, aka happyvballgirl 🙂

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