Steps to Make Cordon Bleu Chicken Liver Pate Recipe

Chicken Cordon Bleu

The first known reference of chicken cordon bleu was in the new york times in 1967.

Recipe Summary Chicken Cordon Bleu

Sargento's Reduced Fat Swiss cheese and Shredded Parmesan combo make this baked classic ooze with cheesy goodness.

Ingredients | Cordon Bleu Chicken Liver Pate Recipe

4 boneless, skinless chicken breast halves

1 tablespoon Dijon mustard

½ teaspoon thyme

2 slices Sargento® Deli Style Sliced Reduced Fat Swiss Cheese, cut into halves

4 slices ham

¼ cup seasoned bread crumbs

1 tablespoon Sargento® Artisan Blends® Shredded Parmesan Cheese

4 teaspoons melted light margarine

Directions

Place each chicken breast between two pieces of wax paper. Pound to 1/4-inch thickness. Spread mustard down center of each chicken breast; sprinkle with thyme. Top each chicken breast with a half slice of Swiss cheese and a slice of ham. Roll up chicken breast, tucking in ham and cheese to seal. Secure with skewers or toothpicks.

Combine bread crumbs and Parmesan cheese in small bowl. Brush chicken with melted margarine and roll in crumb mixture. Place in 8x8-inch baking pan. Bake in preheated 400 degrees F oven 10 minutes. Reduce heat to 350 degrees F and bake 20 minutes more or until chicken is cooked through. Remove toothpicks before serving.

Info | Cordon Bleu Chicken Liver Pate Recipe

prep: 20 mins cook: 20 mins total: 40 mins Servings: 4 Yield: 4 Servings

TAG : Chicken Cordon Bleu

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