Wednesday, June 28, 2017

Skillet Chicken Cordon Bleu

  Quick and easy version of a fancy dish. Serves 3-5 people. Cook Time 10-15 minutes. 

4-5 small chicken breasts, tenderized
1-2 T olive oil

4 oz cream cheese, softened
¼ cup monterey jack cheese, shredded
¼  cup cheddar cheese, shredded
¼ teaspoon garlic salt

½ cup panko
1 T Italian seasoning
¼ teaspoon garlic salt
4 teaspoons olive oil
3 slices ham, diced (I like Hormel Natural Choice Ham)

  1. Preheat oven to 400. Prepare chicken breasts by placing in a zip top bag and pounding them on each side with a meat tenderizer.
  2. Combine cream cheese, shredded cheeses, and garlic salt in small bowl.
  3. Combine panko, seasonings, oil, and diced ham  in a small bowl.
  4. Heat olive oil in oven proof  non-stick skillet over medium heat. Cook chicken breasts for 1 minute on each side. Remove skillet from heat.
  5. Move chicken breasts to center so they are touching each other. Spread cheese mixture over chicken breasts. Sprinkle panko/ham mixture over the cheese.
  6. Bake at 400 (in middle of oven)  until chicken breasts reach an internal temperature of 165 F (about 6-8 minutes).

If you don’t have a meat tenderizer you can use the back of a cookie scoop or a rolling pin. You can use any type of shredded cheese to mix with the cream cheese, including swiss or parmesan. If your skillet is not oven proof, just transfer the chicken to an oven-proof casserole dish before topping and baking.