You hear it all the time. Breakfast is perhaps THE most important meal of the day. It puts fuel in the tank and gets you off the starting block with energy. Unfortunately, with...
Breakfast with Cattleman’s
read more
Great Recipes
To Cook And Enjoy In Your Own Home
Servings
4 - 8 ounce plus garnishment
Ready In:
45 Minutes
Prep Time:
15 Minutes
Good For:
Lunch or Dinner Entree
Chicken Cordon Bleu Melt with Bacon
Ingredients
4 – 8 ounce Boneless, Skinless Chicken Breasts
1/2 cup All Purpose Flour
1 Egg, Beaten with 1/2 cup water
1 1/2 cups Bread Crumbs
To Taste Salt & Pepper
2 cups Vegetable Oil (for pan-frying)
6 ounces Shaved Honey Ham
8 strips Hickory Smoked Bacon, Baked or Pan-Fried until Crisp
8 slices Swiss or Gruyere Cheese
2 cups Chicken Gravy or Tomato Sauce (as preferred)
Step 1
Begin by pre-heating an oven to 350F and having a sauce pan or skillet with the vegetable oil heated to 350F for pan-frying.
Step 2
Bread the chicken breast by first seasoning them with salt & pepper on both sides, then flouring them, dipping into an egg wash of beaten egg and water, then dredging them on both sides with bread crumbs. Shake off any excess crumbs.
Step 3
Pan-fry the chicken breasts until golden brown on both sides. (Approximately 2 to 3 minutes on each side) then place the pan-fried breasts on a non-stick baking pan.
Step 4
Divide the 6 ounces of shaved ham into 4 portions and top each of the breasts, edge to edge with 1/4 of the ham, then arrange 2 strips of bacon and 2 slices of cheese on top to cover.
Step 5
Place the 4 topped chicken breasts into a 350F oven and bake until the chicken is cooked though to 165 F, and is firm and opaque. The cheese will melt over all and complete this dish.
Step 6
Serve with your choice of chicken gravy or tomato sauce, and your choice of vegetable and or starch accompaniment.
Step 1
Begin by pre-heating an oven to 350F and having a sauce pan or skillet with the vegetable oil heated to 350F for pan-frying.
Step 2
Bread the chicken breast by first seasoning them with salt & pepper on both sides, then flouring them, dipping into an egg wash of beaten egg and water, then dredging them on both sides with bread crumbs. Shake off any excess crumbs.
Step 3
Pan-fry the chicken breasts until golden brown on both sides. (Approximately 2 to 3 minutes on each side) then place the pan-fried breasts on a non-stick baking pan.
Step 4
Divide the 6 ounces of shaved ham into 4 portions and top each of the breasts, edge to edge with 1/4 of the ham, then arrange 2 strips of bacon and 2 slices of cheese on top to cover.
Step 5
Place the 4 topped chicken breasts into a 350F oven and bake until the chicken is cooked though to 165 F, and is firm and opaque. The cheese will melt over all and complete this dish.
Step 6
Serve with your choice of chicken gravy or tomato sauce, and your choice of vegetable and or starch accompaniment.
A Little Story About This Dish…
The traditional Chicken Cordon Bleu is a well known entree. It’s a breaded chicken breast stuffed with ham and cheese. The cheese being either Swiss or Gruyere.
Many people find the dish challenging because it requires you to trim the chicken breast, butterfly it open to create a larger surface, then, add the filling, wrap it and bread it.
Our version has most all of the same basic ingredients which are layered on the OUTSIDE of the breaded chicken breast. In addition, we’ve added a couple strips of hickory smoked bacon to make this an exceptionally decadent chicken entree.
Key Ingredients:
Our Recipes
Our Blog
Our Media Room
Check out our latest videos from our Youtube channel.