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A Cooking Adventure with Thom

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Chicken Cordon Bleu

Thom Hackett
Servings: 4






4 chicken breast, skinned & boned
vegetable cooking spray
4 ham, thin slice of
4 Swiss cheese, thin slices of
⅔ cup whole wheat flour
teaspoon garlic powder
teaspoon onion powder
teaspoon salt
teaspoon pepper
1 egg
2 teaspoons water
⅔ cup dry bread crumbs

Cooking Method

Pound chicken breast w/mallet.

  • Cut each breast in half.

Spray skillet with cooking spray.

  1. Lightly brown chicken on both sides. 

  2. Remove from pan. 

Place slice of ham on each of 4 pieces of chicken.

  1. Place a slice of cheese on each piece of ham. 

  2. Top each with the remaining chicken halves, and pat dry. 

  • Combine flour and seasonings in shallow bowl

  • In another bowl lightly beat egg and water. 

  • Place bread crumbs in 3rd bowl

Coat Chicken:  

  1. Dip chicken in flour, coat all sides, remove excess flour. 

  2. Slide chicken through egg mixture, let excess drip off. 

  3. Then dip in bread crumbs. 

  4. Place on platter and let stand 15 minutes. 

Preheat oven to 350.

  • Bake chicken 15 minutes.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183