Here’s the deal, I like the idea of chicken cordon bleu, but I really don’t like the ingredients.
Ham. Really? You couldn’t make ham fancy if you tried. I love a cured piece of pork more than anyone, but ham? Ew. I have terrible visions of those honey baked hams with all that congealed fat hanging around the bottom.
And swiss cheese? I realize I am probably alone on this one, but it smells like shoes. That you walked around the block in the rain wearing. Other cheeses? Love ’em. Want to roll in them.
My solution? Make a cordon bleu I actually like.
Instead of the traditional ham and swiss stuffing, I went with a prosciutto and muenster. Coated in really well seasoned bread crumbs and baked to perfection, this is much more my speed.
You could do any combination you want: brie and bacon, prosciutto and and parmesan, really the options are pretty endless. This is just my preference here. Don’t be a slave to the ham and swiss combo.
- chicken breasts - 2, boneless, skin off
- prosciutto - 4 slices
- muenster cheese - 2 slices
- panko bread crumbs - 1 cup
- parsley - 1/2 cup, chopped
- salt and pepper - 1 teaspoon each