Baked Chicken Cordon Bleu… How I wish I could lay claim to this wonderful recipe and the picture but alas I can only share it here at KCinAZ.  I absolutely love baking this dish and it has the fame on BigOven as one of the “Top Ranked” recipes.

From the Author: I have been making this recipe for years now. It is such a wonderful and tasty dish…not to mention that you can prepare it in advance. I always fall back on this recipe when I have dinner guests. It is pretty nice to be able to enjoy their company without worrying too much about dinner. I usually prepare the chicken rolls in the morning, place them in the refrigerator and then bake them right before dinner. Alternately, you can freeze the rolls uncooked and defrost and bake at a later date.

Baked Cordon Bleu from Big Oven
Baked Cordon Bleu from Big Oven – Click Image to go to BigOven Recipe

Ingredients
5 chicken breasts; split in 2 (total yield 10 pieces)
4 tbsp butter; melted
4 tsps onion powder; divided
3 tbsp olive oil; or canola
3 cups fresh bread crumbs
10 slices deli ham; sliced thinly
3/4 cup shredded Parmesan
10 slices Gruyère/Swiss cheese
salt/pepper; to taste
basil/parsley ; optional sprinkle

Preparation
Process a few slices of bread in food processor to make about 4-5 cups of fresh breadcrumbs. Add Parmesan and 2 tsp onion powder. Set aside. Melt butter in a bowl and mix with oil. Set aside. Wash and clean chicken breasts. Pat dry and cut each breast into two pieces. You will have two pretty thin slices.Place a chicken piece on a cutting board. Lay a plastic wrap over the chicken piece and pound with a mallet to about a 1/4 inch thickness. Take care not to pound too hard because the meat may tear or create holes. Do the same thing with all the chicken pieces. You should have 10 chicken pieces to the original 5.

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This picture is from when I made the dish a few years ago and posted the picture on BigOven

Season each chicken piece with a bit of salt/pepper and the remaining 2 tsp onion powder. Be careful not to over salt the chicken as it is quite thin and the cheese and ham are also salty. Bring all the other ingredients in close proximity. Take out the deli ham and place on a plate.Take cheese out…I usually like to cut the cheese slices in half in case I have to overlap them.Take a chicken piece and place a slice of ham and a slice of cheese(or 2 if you cut the original in half).Roll chicken …making sure you tuck the sides in as much as possible(this prevents the cheese from oozing out too much in the final baking time). You can secure it with a toothpick. I have, as of lately, started to omit this step. But if you are doing this for the first time, it might help to secure it with the toothpicks. Take the chicken roll and dip into the melted butter/oil…make sure all the sides are well coated.
Take the butter coated chicken roll and then roll it in the breadcrumbs/Parmesan mixture.Place in a casserole dish or plate. Finish with the rest. You can sprinkle some dried herbs of your choice if you like. I sprinkled some dried basil. Place in the refrigerator for at least an hour to ensure that the breadcrumbs stay put on the chicken:). When ready to bake, place each chicken roll on a parchment lined jelly roll pan(this will help with the cleaning later) making sure you don’t overcrowd them.Bake in a preheated 375 oven for 15-20 minutes. Place the pan on the top third rack. Don’t over cook the chicken. You can easily do this in a toaster oven as well.

I Love Chicken Cordon Bleu and this is one of the best from BigOven.com.  I’ve made it several times and it always is delicious.  Looks as great as it tastes.

I wish I could take credit for the recipe but not. I do love it!!  It was submitted by Ellie36.  Over 8,000 people have said they want to make it and over 11,000 have it in their BigOven favorites.

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I have made it several times and when I made it and took a photo, it looked like this:

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If you like this recipe from KCinAZ, then give me a like or comment on this post. 😀  I’ll try to give you more fun recipes.

Big Oven has made more updates and improvements to their Cooking & Recipe Website.  Gotta love these guys for all they do for us!  To see my recipes on BigOven you can go to this link:  http://bigoven.com/myrecipes/KCinAZ

Go to this link to read about the improvements.  http://blog.bigoven.com/index.php/improvements-to-my-recipes/

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KCinAZ's recipes on BigOven menu planner and grocery list app

BigOven is by far my favorite online cooking application.  Now I’m even more thrilled with it since they have implemented several great updates to the site.  I began using BigOven in 2004 when I tired of trying to work with an outdated recipe collection program called Master Cook which has recently had an update too.  One of the greatest advantages to BigOven is it goes everywhere with you since it is internet based.  You can sign up for a free version that is definitely sufficient for the everyday cook.  But if you want to use all the fantastic features you will soon find yourself upgrading to a PRO edition.  In addition to the online version, you can download a Windows-based application to your laptop and then import recipes directly from BigOven to the application.  This makes it convenient for when you do not have an internet connection to reach the online version.

With the new updates there is a top level menu system makes it easier to navigate around and to find recipes.   That is the burgundy colored menu which now includes some 2nd level drop down menus.   The top level menu options are Recipes, My Recipes, Menus, Grocery List and Apps.

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Here is a sample screen shot of the drop down menu for recipes that you have Added yourself to BigOven, tagged from other contributors to your Favorites, or tagged as a Try Soon.  This example is for recipes that I have added and then showing only Main Dishes.  Each of the images that you see are ones that have been uploaded to go with the specific recipe.

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The following screen shot shows recipes that have been marked as My Favorites.  This group can be recipes that are part of my own collection or those that are from other contributors.  There are many fine recipes in BigOven and you could spend hours just checking them out.  I have several favorite contributors and I’m sure you’ll find your own favorites.

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Another great feature is Recent Raves.  You can find them under the menu item Recipes and then select Recent Raves from there.  Or you can select from the other 2nd level menu options of Collections, Use Up Leftovers, Recipes by Course or Add a Recipe.  After you select a recipe you can print it keep for future use, mark it as a favorite, try soon or give it your own rating after you’ve made the recipe yourself.

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 To learn more about BigOven visit Steve Murch’s About page.  Here are some of the award they have received.  My hat is off to Steve Murch for developing such a great application.  He is surprising approachable, too.  I have sent messages about suggestions or when I might find a slight glitch and often the reply back is directly from Steve.  With over 8 million downloads, it’s no wonder they have received these varied awards and I am sure there are more to come!

Best Apps for New Moms” — Time Magazine

Best Android Apps, 2011 (Honorable Mention)” — New York Times

Best Recipe App” — About.com, Readers Choice Award, 2013, 2012 and 2011