Sunday, September 18, 2011

Chicken Cordon Bleu

This recipe is also mom's, by way of her sister Andrea Pederson. We made this dish today when we had my mission President over for dinner. What a hit! I just had to share it with you all. I forgot to take a picture so the one I have is of a leftover.

Cream Cheese Filling
(note: this recipe is for around 20 chicken breasts. Be sure to modify to your group size.)

5-8 oz packages cream cheese
1 small pkg (5 oz) blue cheese
3/4 tsp salt
3/4 tsp pepper
1/2 tsp garlic powder
a few shakes of dried onion (1/2-1 TBsp)
a few sprinkles of dried parsley
3-4 strips of cooked and crumbled bacon (optionsl)

After pounding chicken down, add the following ingredients onto the chicken:

1/2 slice of ham
1/2 slice swiss cheese
2-3 TBsp cream cheese filling, and
a small pile of spinach leaves

Wrap the chicken around it, then roll in melted butter and bread crumbs (poultry stuffing or crushed corn flakes work great as well). Attach with a toothpick. Bake at 350 for 1 hour.

1 comment:

  1. This recipe evolved into the Pederson family's traditional Christmas Eve dinner. We always tell our guests how many toothpicks we put into the chicken so they know how many to take out and don't bite into one! Making these with two or three people in an assembly-line fashion is a great help!