Chicken Cordon Bleu

• Meat

  • 4 Chicken breasts, boneless skinless
  • 8 slices Ham

• Produce

  • 1 1/2 tsp Basil, dried
  • 1 tsp Onion
  • 1 tbsp Onion powder
  • 1/2 tsp Oregano, dried
  • 2 tbsp Oregano
  • 3 1/2 tsp Parsley, dried
  • 4 tsp Powdered garlic
  • 1/4 tsp Thyme, ground

• Refrigerated

  • 1 Egg

• Canned Goods

  • 1/2 cup Chicken broth
  • 1 can Cream of chicken soup

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 2 tsp Black pepper
  • 1/4 tsp Cayenne pepper
  • 1 1/4 tsp Celery salt
  • 1 package Garlic & herb dressing mix
  • 1/4 tsp Mustard seed, ground
  • 1 tbsp Paprika
  • 2 1/2 tbsp Salt
  • 1 Salt & pepper
  • 1 tbsp Sugar

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Bread & Baked Goods

  • 3 cups Panko bread crumbs

• Dairy

  • 1 cup Parmesan cheese, powdered
  • 1 cup Sour cream
  • 8 slices Swiss cheese

• Other

  • 1 box Original shake n' bake
  • toothpicks

Found on houseofnasheats.com

Description

Directions

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• Working with one chicken breast at a time, lay the meat on a cutting mat and use a sharp knife to slice each breast in half horizontally into two even pieces. Repeat with the remaining pieces of chicken. If any of the pieces seem too thick, insert those pieces one at a time into a gallon-size ziploc bag and use a meat mallet to pound the breast until it is about 1/4 thick.
• In a shallow dish, combine the contents of a box of Shake N Bake (2 packets or one batch of the copycat Shake NBake recipe included in this post) with the Parmesan cheese and packet of Good Seasons Garlic & Herb dressing (or 2 tablespoons of the copycat Good Seasons dressing included in this post). Stir well to combine, then set aside. Also set aside a shallow dish with the 1/4 cup of flour for dredging and a third shallow dish with the beaten egg.
• Working with one piece of chicken at a time, layer a slice of ham and a slice of swiss cheese on top, then roll it up tightly into a roulade and secure with toothpicks. Dredge each roulade first in flour, shaking off any excess, then in the beaten egg, then in the Shake N Bake mixture, then set one a baking sheet lined with parchment paper. Repeat the process with all of the remaining chicken.
• Bake for 25 to 30 minutes, or just until the chicken is cooked through.
• While the chicken cordon bleu is cooking, combine the cream of chicken soup, sour cream, and chicken broth in a small pot over medium heat. Season with salt and pepper, to taste. Heat just until bubbling, then serve with chicken cordon bleu. Alternatively, you could pour the sauce into a large 9x13 casserole dish, then nestle the cooked chicken roulades into the sauce, cover with aluminum foil, and heat in a 350 degree oven for an additional 10-15 minutes until the sauce is bubbling, then serve family style over with cooked rice.
• Combine all ingredients in a ziploc bag or large bowl and shake or stir well to combine.
• Combine all ingredients in a small container with a resealable lid and shake well. Use 2 tablespoons of the dry mix is the equivalent of one package of Good Seasons Garlic & Herb Dressing.