Craig Claiborne's Chicken Cordon Bleu
Craig Claiborne'S Chicken Cordon Bleu is an moderately easy dinner. Made with 1/4 lb. shredded gruyere or swiss cheese (1 1/2 c.), 1/4 lb. boiled ham, about 1/4-inch thick, cut into 6 rectangles, 3 whole or 6 halved chicken breasts, skinned and boned, salt and freshly ground pepper to taste and 2 large eggs, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Have the cheese and ham ready for the filling.
Place the chicken breasts between sheets of plastic wrap and pound lightly with a flat mallet to make them larger.
Sprinkle with salt and pepper.
Spoon 1 tablespoon of shredded cheese in the center of each chicken breast.
Cover with 1 rectangle of ham.
Spoon another tablespoon of cheese on top of each piece of ham.
Fold the edges of the chicken breasts over to enclose the filling.
Place the stuffed chicken breasts briefly in the freezer before breading them.
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