Last night for dinner we had a craving for a good old classic meat and potato dinner, and what is more classic than Chicken Cordon Bleu? We had everything we needed to make this scrumptious chicken along with a few more things to give this dish a Dunkin twist. This was our first time to ever make this dish and we were both very pleased with how easy it was and how wonderful it turned out.
2 - Boneless Skinless Chicken Breast
2 - Slices of White American Cheese
2 - Deli Slices of Honey Ham
2 - Pieces of Bacon (cooked)
¼ Tsp. -Chopped Garlic (divided)
1 - Egg
1 C. -Panko Bread Crumbs
Smokey Mesquite Seasoning
Lay the chicken out onto a cutting board and with a sharp paring knife cut the chicken open like a book, being careful not to cut the entire way through. Lay each piece of chicken between plastic wrap and pound them out thin. Once pounded lay half a piece of cheese down on one side of the chicken then sprinkle half of the garlic over the cheese. Lay down half a piece of ham, top that with one strip of bacon, the other half of the ham and finish with the other half piece of cheese. Fold the opposite side of chicken back over and secure with damp toothpicks, repeat with the other piece of chicken, and sprinkle both sides of the chicken with the Smokey Mesquite seasonings. Break the egg into a shallow dish and place the Panko crumbs into another shallow dish, when ready dredge one piece of chicken into the egg and then coat in the crumbs. Place the chicken on a wire rack that is sitting on top of a baking sheet, repeat with the other piece of chicken. Bake at 350 degrees for 30 minutes, when the chicken is done baking cook in a 325 degree deep fryer for 1 ½ minutes per side or until golden and crispy.
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