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Cordon Bleu Chicken Nuggets

  • Prep 10 min
  • Total 40 min
  • Servings 4

These bite-sized nuggets are filled with ham, plenty of cheese and covered in a crispy, golden crust. MORE + LESS -

TBSP Kari
March 7, 2017

Ingredients

3
chicken breasts
1/2
cup flour
Salt and pepper
1
egg
1/2
cup water
1
cup bread crumbs
5
slices deli ham
5
slices Swiss cheese

Steps

Hide Images
  • 1
    Preheat oven to 350ºF. Slice the chicken into about 24 chunks. Slice each chunk in half, hamburger style.
  • 2
    Slice the ham and cheese into squares the same size as the chunks. Sandwich a piece of ham and a piece of cheese between each pair of chicken chunks and secure with a toothpick.
  • 3
    In one bowl mix together the flour, salt and pepper. In another, beat the egg and water. Place the bread crumbs in the third bowl.
  • 4
    Dunk each chunk into the flour mixture, then the egg mixture, and then the breadcrumbs, then place on a greased baking sheet. You can leave the toothpicks in for now.
  • 5
    Spritz all the nuggets with some cooking spay and bake for ten minutes. Then remove the toothpicks, flip the nuggets, and cook for ten minutes more.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • When you think of chicken nuggets, you probably envision some foamy, processed meat with a greasy crust that you dunked in ketchup as a child. These Chicken Cordon Bleu Nuggets are not those nuggets. In fact, these nuggets are not even distantly related to those nuggets. They’re cheesy. They’re crispy. They’re juicy. They are the happy meal that grew up. And got married to some cheese and ham. I actually tried stuffing the chicken nuggets, but in the end, it was easier to “sandwich” the cheese and ham in. If you stick a toothpick in, it make them easier to coat and keeps them together. While they’re cooking, grab your side dish. I used a bag of frozen broccoli and just threw it in the microwave. It’s delish. And that’s all there is to it. Dive in!

© 2017 ®/TM General Mills All Rights Reserved

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