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Stacked Chicken Cordon Bleu Recipe
Stacked Chicken Cordon Bleu Recipe photo by Taste of Home
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Stacked Chicken Cordon Bleu Recipe

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4.5 24 26
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Sliced deli ham and Swiss cheese come together in a restaurant-quality entree that cooks in moments. It’s wonderful for company or a special weeknight meal. — Angela Spengler, Clovis, New Mexico
TOTAL TIME: Prep: 25 min. Cook: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Cook: 15 min.
MAKES: 8 servings

Ingredients

  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large egg
  • 1 tablespoon water
  • 1/2 cup dry bread crumbs
  • 1/2 cup ground almonds
  • 1/4 cup olive oil
  • 4 thin slices deli ham
  • 2 slices Swiss cheese, halved
  • SAUCE:
  • 2/3 cup condensed cream of chicken and mushroom soup, undiluted
  • 2 tablespoons sour cream
  • 2 tablespoons 2% milk
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • Minced fresh parsley

Nutritional Facts

1 serving: 491 calories, 29g fat (8g saturated fat), 162mg cholesterol, 790mg sodium, 14g carbohydrate (2g sugars, 3g fiber), 41g protein.

Directions

  1. Flatten chicken to 1/2-in. thickness; set aside. In a shallow bowl, combine the flour, salt and pepper. In another shallow bowl, whisk egg and water. In a third bowl, combine bread crumbs and almonds. Coat chicken with flour mixture, then dip in egg mixture and coat with bread crumb mixture.
  2. In a large skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until a meat thermometer reads 170°. Top with ham and cheese; cover and cook 1-2 minutes longer or until cheese is melted.
  3. Meanwhile, in a small saucepan, combine the soup, sour cream, milk, pepper and salt. Cook and stir over medium heat until heated through. Serve with chicken; sprinkle with parsley. Yield: 4 servings.
Originally published as Stacked Chicken Cordon Bleu in Simple & Delicious December/January 2012, p39


Reviews for Stacked Chicken Cordon Bleu

AVERAGE RATING
(26)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Debglass11 User ID: 6300479 255303
Reviewed Oct. 11, 2016

"This is a great recipe! Like one of the other reviewers, I dredged my chicken breasts in mayo and covered with breadcrumbs. I baked mine in the oven, but kept the rest of the recipe the same. My husband said, "Incredible!" Will definitely make again! Thanks for a recipe that's easy enough for a weeknight, but also perfect for company!"

MY REVIEW
Wildfiremustang User ID: 1330024 243757
Reviewed Feb. 13, 2016

"Very very good, especially served over a rice pilaf."

MY REVIEW
Namttor User ID: 7317261 227914
Reviewed Jun. 14, 2015

"One of my favorite recipe's Fairly easy to make, tastes great. Family was impressed"

MY REVIEW
abashu User ID: 6784654 215633
Reviewed Dec. 22, 2014

"This was really good and easy to prepare."

MY REVIEW
Jodipersilver User ID: 7036622 182844
Reviewed Jul. 7, 2014

"This was a very good and simple recipe. I didn't use the almonds or parsley. Awesome!!"

MY REVIEW
Dyan0819 User ID: 3129836 190799
Reviewed May. 25, 2014

"This was absolutely delicious!! The only thing I omitted was the almonds and I used left over spiral ham. Definitely a keeper!!"

MY REVIEW
rock111 User ID: 2691736 114964
Reviewed Apr. 12, 2014

"Used a great shortcut for breading chicken or fish. Instead of the egg, milk, etc. simply coat chicken/fish with a light coating of mayonnaise and then roll in or press on the desired crumb mixture. Love this recipe, so does my hubby. I just cut ingredients in half, perfect for the 2 of us."

MY REVIEW
dbburrus19 User ID: 2163379 114962
Reviewed Apr. 7, 2014

"It looks like Taste of Home changed the name of this recipe. In the original magazine it is called "Stacked chicken Cordon Blue" with no mention of rice. Just wanted those of you to know who were wondering about the rice...."

MY REVIEW
Red Hat Milli User ID: 4954609 123225
Reviewed Apr. 6, 2014

"This was delicious and such an easy way to prepare and enjoy chicken Cordon Bleu. Couple of things for reviewer questions and concerns. The serving size is 4. The recipe calls for 4 chicken breasts, 4 slices of ham & 2 slices of cheese, halved (making 4 slices). King Arthur flour can be purchased on their website or can sometimes be found in major grocery stores. It is just a name brand such as Pillsbury's or Gold Medal, which can be substituted with no problems as all 3 is an All-Purpose Flour. With regard to the soup, it is not a can of each (totaling 2 cans of soup) it is one can mixed with both that can be found in most major grocery stores. Usually Campbell's brand. If one can of each is being used this might explain why some are yielding too much sauce. If you can't find the combo mix of both in one can then I think I would go with the Cream of chicken. Typically mushrooms are not in chicken Cordon Bleu but by all means add some if your taste favors them. The rice part of title is unknown to me. I'm guessing submitter meant to add serve over rice of your choice."

MY REVIEW
lambmm User ID: 2899114 124307
Reviewed Apr. 5, 2014

"Question Only: Heading states 8 servings, while directions segment says 4 servings. Please advise which is closer to correct."

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