Wow, long time no post! Mid-year resolution: Blog more!
When I first tried the Laughing Cow Chicken recipe I found on Macaroni and Cheesecake, it was love at first bite. So I started looking for ways to play with the recipe to change it up some so we wouldn't get tired of it (as we often do when we find something we absolutely love). So I devised this way to make a modified Chicken Cordon Bleu.
1 lb. boneless, skinless chicken breasts
4-5 pieces Laughing Cow Original Swiss cheese (about 1 per breast, 2 if they're really big)
2 pieces of deli sliced ham per breast
1/2 cup plain bread crumbs
1/2 cup Panko bread crumbs
1/2 tsp Italian seasoning
1 tsp onion flakes
1/2 tsp season salt
Ground black pepper to taste
Preheat oven to 400 degrees. Spray baking dish with nonstick cooking spray.
In a small bowl, stir eggs, breaking the yolks. In a separate, medium bowl, combine bread crumbs and seasonings. Dredge one side only of chicken through eggs, then through bread crumb mixture. Place flat in baking dish.
Open cheese and 1-2 pieces into chicken breasts, depending on size of breasts. Top cheese with 2 pieces of ham, roll, and place seam-side down in baking dish.
Bake for 45 minutes, or until chicken is cooked through.
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