60 min 2
Three Cheese Chicken Cordon Bleu
Inspired by a traditional Swiss fondue, this chicken cordon bleu is singing from the Alps about its savory three-cheese blend with a dash of nutmeg, enveloping salty ham, which is, in turn, hugging a dash of tangy Dijon mustard.
½ cup shredded organic Gruyère cheese
½ cup shredded organic Emmentaler (Swiss) cheese
¼ cup shredded organic Appenzeller cheese
⅛ teaspoon ground nutmeg
2 large boneless, skinless, free-range chicken breasts, butterflied and pounded thin
4 slices nitrate-free ham
2 teaspoons Dijon mustard (optional)
1 tablespoon extra-virgin olive oil
½ cup grated organic Parmesan cheese
½ teaspoon Seasoned Salt
Directions Preparing:10 minCooking:50 min
Step 1Preheat the oven to 375°F.
Step 2Line a rimmed baking sheet with parchment paper.
Step 3In a small bowl, combine the Gruyère, Emmentaler, and Appenzeller cheeses with the nutmeg.
Step 4Lay the butterflied chicken breasts flat on a work surface and divide the cheese mixture between the two breasts.
Step 5Then place 2 slices of ham on top of the cheese on each breast, followed by 1 teaspoon of Dijon mustard in the middle (if using). Fold the chicken breast over to enclose the filling.
Step 6Brush the chicken with olive oil, then sprinkle it with the Parmesan cheese and seasoned salt.
Step 7Place the stuffed chicken breasts on the baking sheet and bake until the internal temperature reaches at least 165°F, about 50 minutes. Serve hot.
Nutrition Facts (per serving of 2)