a wonderful way to utilize excess cantaloupe.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
Ingredients
- 1 cup milk
- 1 cup dry bread crumbs
- 6 skinless, boneless chicken breast halves, pounded to 1/4-inch thickness
- salt and pepper, to taste
- 6 slices cooked ham
- 6 slices Swiss cheese
- 2 tablespoons vegetable oil
- 1 (10 1/2 ounce) can condensed cream of chicken soup
- ½ cup heavy cream
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place milk and bread crumbs in two separate shallow bowls. Season chicken with salt and pepper. Place one slice of ham and one slice of cheese on each piece of chicken; roll, and secure with toothpicks. Dip each chicken roll into milk, and then into breadcrumbs.
- Heat oil in a large skillet over medium-high heat. Brown rolled chicken on all sides. Arrange the chicken in a 9×13-inch baking dish.
- In a small saucepan over medium heat, blend soup and cream; season with salt and pepper to taste. Pour over the chicken.
- Bake in the preheated oven for 15 minutes, or until chicken is no longer pink and juices run clear.
Nutrition Facts
| Calories | 538 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 144 mg |
| Dietary Fiber | 1 g |
| Protein | 46 g |
| Saturated Fat | 14 g |
| Sodium | 1034 mg |
| Sugars | 4 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious, everyone loved it to the last drop. I used garlic salt and garlic pepper on the chicken and grated parmesan cheese in the bread crumbs. The sauce is simple and so good.
This recipe is great. I edited it a good amount by turning it more into a casserole to save time on the pounding of the chicken. instead I cut the chicken into bite sized bits and breaded them. I threw them in the cast iron pan with chunks of ham and fried them up nice. I slowly transferred them to a casserole dish as they finished. then threw on the cheese and the soup and baked as directed.
I needed to cook it fifteen mins longer than it said. The flavor and texture was good. I will make it again. Needs more spices.
This is a pretty basic recipe, but you can make the sauce your own. First, I used seasoned panko breadcrumbs with an egg wash. The sauce needs help. I started by sautéing some garlic and butter and added some chicken stock to the pan. I added the soup, but it was still lacking flavor so I added some cooking sherry. That helped, but I decided to add some herbs from my garden too. I added fresh parsley, thyme and sage. It was so good after that! I left the sauce off of the chicken while it baked to keep the chicken crisp and used it more like a pan sauce than a gravy. Definitely a good way to use up some of that old soup in your pantry.
This is very good considering the little effort and time it took to make. I used Costco’s Kirkland ham and in my opinion, it’s a little too much. Or maybe my chicken breast filet was too thin? Regardless, we enjoyed it very much. Thank you for the recipe.
This was delicious, and very easy to make. It’s a keeper for sure!
Very Delicious. The only thing I tweaked was I Seran wrapped the chicken after breading it and let it sit in the fridge for an hour (this helped the breadcrumbs stick better). I also cooked the chicken in the air fryer, I recommend spraying the breadcrumbs with PAM first and air frying it at 380 degrees for 20-25 mins (flipping chicken halfway through). Then I added the sauce to it at the end. I made a simple rice pilaf (using Sarah’s Rice Pilaf recipe from AllRecipes minus the chicken broth) and mixed veggies. The sauce gave everything so much flavor, super tasty!
I made this for a ladies get together and it was a smash hit. Very easy ans directions were spot on.
it was tasty. I probably should have butterflied and folded the chicken instead of rolling it
So yummy! I substituted the ham with bacon (because that’s what I had at home, and bacon makes everything better) and the swiss cheese with muenster. I’ll definitely be making it again. My husband loves cordon bleu and this is an easy recipe to make even with a busy schedule.
My children loved it, but I thought the sauce that’s on top of it is too rich. Also, I had to cook it for almost twice the time suggested to cook the chicken breasts throughout
Had to cook it longer then the recipe called for but the taste was amazing.
On fire! wow, everything came together perfectly.
My husband and I LOVED this recipe. I didn’t have Swiss cheese so I added mozerrella. Also, I added a package of dry ranch dressing to the sauce before pouring over the chicken. Gave it a really nice flavor. Definitely will make this again.
Awesome!
Everyone loved this. Next time I’ll add a little more cheese. I made the sauce, but I put in way too much pepper. I added brown sugar to counteract the pepper. This really made the sauce terrific.
It turned out pretty good! I liked the soup mix on top. I’d definitely cook it 20-25 minutes instead though, 15 minutes isn’t long enough.
came out pretty good..for the most part I followed the recipe but i seasoned the chicken more with garlic powder and onion powder and mixed the bread crumbs with flour. I also sprinkled some parmesan cheese on top to give it a little extra flavor. cream of chicken sauce was good, didn’t realize something so simple would go so well with cordon bleu. I will make it again but I think I will try to flatten out the breasts next time or buy it like that to save time.
It was delicious!! The only thing I did differently was only put some of the sauce on the chicken when I put it in the oven to cook. I let the rest of the sauce stay warm on the stove top, then when chicken was done cooking I added more sauce.
I followed the recipe exactly. the sauce had a nice flavor but could have used more depth. Be sure to brown the chicken well in the skillet before putting in the oven with the sauce over it, to avoid it getting too soggy.
This is my weekday “go-to” recipe when the wife wants Chinese, the kids want pizza, and I want Mexican. This dinner is SURE to bring the family to the table with a smile on their faces! Get ready for a lot of lips smackin’ goodness when you make this.