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Chicken Cordon Bleu with Potato Hash

Chef Brooks makes a classic family recipe!
Chicken Cordon Bleu with Potato Hash

Chicken Cordon Bleu
Ingredients
2 Tyson Thin Sliced Boneless Skinless Chicken Breasts
Tone’s Salt & Pepper
8 thin slices deli ham
4 slices Swiss cheese
2 teaspoons Tone’s Thyme Leaves
1 cup flour
1 cup bread crumbs
2 eggs
1 tablespoon water

Make
•Preheat oven to 350⁰F.
•Lay the chicken breasts between 2 pieces of plastic wrap.
•Lay 2 slices of cheese on each chicken breast, followed 2 slices of ham and 2 more slices of cheese; leaving a ½ inch margin on all sides to help seal the roll. Tuck in sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.
•Season the flour with salt and pepper and spread out on waxed paper or in a flat dish.
•Mix the bread crumbs with the thyme and more salt and pepper.
•Beat together the eggs and water until fluid.
•Lightly dust the chicken breasts with flour then dip in egg mixture, and coat with bread crumbs. Carefully place in baking pan and cook for 20 minutes until brown.*
•Cut into pinwheels before serving.

Chicken must be cooked to an internal temperature of 170 degrees and 180 degrees for bone in raw chicken products.

Potato Hash
Ingredients
4 slices bacon, chopped
1 red bell pepper, diced
½ yellow onion, diced
1 potato, diced
2 tablespoons olive oil
1 tablespoon Tone’s Crushed Red Pepper Flakes
Tone’s Salt & Pepper

Make
•In a pan over the stovetop, add bacon, yellow onion and red bell pepper and cook until translucent. Add a little olive oil followed by crushed red pepper flakes, salt and pepper.
•Add potatoes and cook a few minutes until they cook down.
•Place in serving dish and serve as side.
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