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Sage Chicken Cordon Bleu

I've mentioned before that when I'm meal planning and needing inspiration, I turn to the Food Holidays calendar.   Chicken is the thing we eat most and the thing I get bored with most easily, but seeing that today is National Chicken Cordon Bleu day got the wheels turning.  

It's one of my husband's favorite dishes.   I searched the Taste of Home website and found this Sage Chicken Cordon Bleu.   Sage is one of my more underused spices in my collection, and I had all the other ingredients on hand.

I did make minor changes- used Panko and dried parsley and omitted the tomato.   The biggest difference is that I didn't pound out the chicken.   Using a knife, I cut a nice deep pocket in one side of the chicken, then rubbed the inside with the sage. 

I layered the ham and cheese inside, then proceeded with the dipping and breading.    I did not use toothpicks.  Some cheese oozed out, but that was just fine with me!   My husband and I enjoyed it very much, and I'll definitely be making it again.   Thank you Martha S for the recipe!

Sage Chicken Cordon Bleu

Sage Chicken Cordon Bleu

Ingredients

  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 teaspoon rubbed sage -- (1/2 to 3/4)
  • 6 slices thinly sliced deli ham
  • 6 slices part-skim mozzarella cheese -- halved
  • 1 medium tomato -- seeded and chopped (omitted)
  • 1/3 cup dry bread crumbs (panko)
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons minced fresh parsley (dried)
  • 4 tablespoons butter -- divided

Instructions

  1. Preheat oven to 350°. Pound chicken breasts with a meat mallet to 1/8-in. thickness; sprinkle with sage.
  2. Place ham, mozzarella cheese and tomato down the center of each; roll up chicken from a long side, tucking in ends. Secure with toothpicks.
  3. In a shallow bowl, toss bread crumbs with Parmesan cheese and parsley. In a shallow microwave-safe dish, microwave 3 tablespoons butter until melted.
  4. Dip chicken in butter, then roll in crumb mixture. Place in a greased 11x7-in. baking dish, seam side down. Melt remaining butter; drizzle over top.
  5. Bake, uncovered, until chicken is no longer pink, 40-45 minutes. Discard toothpicks before serving. Yield: 6 servings.
Source: http://www.tasteofhome.com/recipes/sage-chicken-cordon-bleu
Chicken, ham, sage
Dinner, Poultry
American



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Comments

Kim said…
Sounds really good. I love the earthy flavor and scent of sage. Great on chicken or pork.. Great photo!
April 4, 2017 at 8:25 AM
buckeyeacre said…
This looks great! I can only think of 2 recipes I regularly make with sage, I don't use it often enough either. Chicken Cordon Bleu is a favorite of mine.
April 4, 2017 at 12:05 PM
Cecilia said…
A wonderful recipe! Meals like that usually make it into my personal cook book ... Thanks!
April 4, 2017 at 12:33 PM
Jolene said…
I agree, I'm not sure why I don't use it more!
April 5, 2017 at 5:11 AM
Jolene said…
I definitely need to look into using it more, I loved it in this.
April 5, 2017 at 5:12 AM
Jolene said…
This went straight into the family favorites binder, thank you for coming by!
April 5, 2017 at 5:13 AM

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