Chicken Cordon Blue

I got this recipe from Yummy Fun and I am oh so happy I did!! It was so GOOD! The chicken turned out moist and the filling of Swiss cheese and ham was wonderful in its gooey glory! I hope you give this a try - much much better than the frozen chicken cordon blues you find in the grocery store.

Oh, and I have to record an event from tonight's dinner (not actually relating to the chicken). My 2 year old actually ate all the "leaves" off her pieces of broccoli! I think it is a momentous occasion that requires recording!

Chicken Cordon Blue

6 chicken breasts
1 stack of Ritz crackers, crushed
3/4 cup grated Parmesan cheese
1 teaspoon garlic salt
1/2 teaspoon lemon pepper
3 eggs, beaten
thinly sliced ham (I used 2 slices of Oscar Meyer thin sliced Virginia ham on each chicken breast)
thinly sliced Swiss cheese
4 tablespoons butter, melted

Directions:

Crush Ritz crackers into small crumbs, add Parmesan, garlic salt, and pepper, stir together and set aside.

Beat eggs in a shallow bowl or pie plate and set aside.

Butterfly each chicken breast so that a small layer of meat is still attached, layer cheese, meat and then cheese into the inside of each butterflied breast and close. Dip in egg and coat with crumb mixture. Place in a greased 9x13 baking dish and drizzle melted butter over the top of the chicken. Bake at 375 for 45 minutes or until golden and bubbly. Serve with Cordon Blue sauce below.

Cordon Blue Sauce:

1 can cream of chicken
3 chicken bouillon cubes, crushed
1/2 cup sour cream
1 tablespoon lemon juice
1/4 teaspoon pepper
chicken broth (just enough to thin a little to a desired consistency)


Bring to a slight boil on stove top, make sure bouillon is completely dissolved and drizzle over chicken.