Ok so technically I don’t know what the difference between regular chicken cordon bleu and my version is. But lets just go with it, k?
What you’ll need:
-Chicken “thins” are what I call them. Basically they’re the thin slices of chicken breasts you buy. You can also use regular chicken breasts and hammer them with a fancy schmancy meat hammer until they are also thin.
-Bread crumbs (I like to mix in herbs and parmesan with mine)
So here’s the deal. This is super easy to make. And like usual, I didn’t measure or anything. I cut the cheese (giggle) into little squares (I had gotten sliced Swiss so they were thin squares). Then did the same for the meat. Then I laid out my chicken thin an topped it with both the cheese and the ham. Then rolled it up and stuck in a tooth pick to keep it together. Dipped it in milk, then the bread crumbs. Then put it on a baking sheet lines with tin foil (for easy clean up). Pretty easy. A bit messy, but that makes it fun! Bake them at 350* for 30-35 minutes or until the chicken is fully cooked.
Im sure most of you know this already but just in case: if you have any left over ham, cheese, milk or brea crumbs at the end of making all your chicken, throw them out! These aren’t edible any longer.