Stuffed Chicken Breasts Cordon Bleu

Boneless chicken breasts stuffed with Swiss cheese, ham and bacon make a mouthwatering dinner that belies its easy preparation.

Stuffed Chicken Breasts Cordon Bleu

PillsburyRecipe by Pillsbury

Rated 4.0 Stars
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(21)

11

15 minutes

45 minutes

4 servings

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Nutrition Info

  • 1 Serving
  • 300
  • 15g
    (Saturated Fat 6g, Trans Fat 0g)
  • 115mg
  • 360mg
  • 7g
    (Dietary Fiber 0g, Sugars 0g)
  • 37g
  • Percent Daily Value*
  • 6%
  • 0%
  • 10%
  • 10%
  • Exchanges
  • 2 1/2
  • 5
  • 1/2
  • Carbohydrate Choices
  • 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    Heat oven to 375°F. Bake 40 minutes.

  • To quickly melt butter, place butter in a microwave-safe pie plate. Microwave 30 seconds. Use for dipping chicken.

  • Serve the chicken with a rice mix and stir-fried zucchini and red pepper.

Ingredients

  • 4  large boneless skinless chicken breasts (1 1/4 to 1 1/2 lb)
  • 1/4  cup finely shredded Swiss cheese (1 oz)
  • 1/4  cup finely chopped ham (1 oz)
  • 2  tablespoons real bacon pieces (from 2.8-oz package)
  • 2  tablespoons butter, melted
  • 1/3  cup Progresso® plain dry bread crumbs

Directions

  1. 1Heat oven to 350°F. To form pocket in each chicken breast, cut 3-inch-long slit in thick side of each breast, cutting into breast about 2 inches and to within 1/2 inch of opposite side.
  2. 2In small bowl, mix cheese, ham and bacon. Spoon evenly into pockets in chicken; secure openings with toothpicks.
  3. 3Place melted butter in shallow dish. Place bread crumbs on sheet of waxed paper. Dip each stuffed chicken breast in butter; roll in bread crumbs to coat. Place in ungreased 8-inch square (2-quart) glass baking dish. Sprinkle any remaining bread crumbs over chicken.
  4. 4Bake 30 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). Remove toothpicks before serving.

Categories: Ingredient, Chicken, Chicken Breast

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Chiefba
Chiefba said:

Very Good, I used shake n bake to coat the chicken, Adds a liitle more taste!

3/19/2013 12:35:31 PM
Anonymous User
Anonymous said:

Looks delicious :->

11/6/2012 8:41:28 PM
Anonymous User
Anonymous said:

It's Yummy

11/6/2012 8:39:19 PM
SwathiBhat098
SwathiBhat098 said:

how can you go wrong with cheese, ham and bacon?

6/21/2012 3:25:23 AM
Anonymous User
Anonymous said:

yummmm....

6/21/2012 3:20:15 AM
swathi09809
swathi09809 said:

Loved this recipe!

6/20/2012 3:43:48 AM
Anonymous User
Anonymous said:

they probably covered with foil....that makes stuff soggy

4/29/2012 8:49:45 PM
Anonymous User
Anonymous said:

Actually, the butter coated 6 small breasts for me. Not sure why you wouldn't bake something after coating in breadcrumbs- it's a very common practice. Anyways, the recipe came together easily, and was great!

2/22/2012 6:02:02 PM
Anonymous User
Anonymous said:

Standard chicken Cordon Bleu doesn't have bacon. You're going to need a lot more than 2 Tbs melted butter to coat 4 breasts. Coating with bread crumbs and then baking is a recipe for disaster, either coat (in a plastic bag) and fry or don't coat and bake.

8/4/2011 3:16:11 PM
Anonymous User
Anonymous said:

I think I would like this better if I sliced the breast almost in half and pounded it a little, then stuffed and rolled.... Yummy!

4/4/2011 10:29:50 PM
lesliebrown
lesliebrown said:

I LOVE IT ITSEASY QUICK AND TASTE GREAT WHEN U EAT CHICKEN A LOT IT GIVE CHICKEN A TWIST TRY IT U WILL LIKE

5/4/2010 7:49:32 PM

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