This is the easiest chicken cordon bleu my mind can conjure.
It’s almost so simple I can’t prescribe a recipe. It’s almost so tasty you’d assume it to be a million calories, give or take a trillion.
Ingredients:
Tender and juicy chicken breast.
Smooth and creamy whole milk provolone cheese.
Smoked ham.
Extra virgin olive oil.
Paper-thin slices of lemon.
Salt.
Pepper.
Hunger.
It’s easy. It’s not fussy in the slightest. It requires so few ingredients and comes together in no time at all. The result is moist chicken infused with the brightness of lemon and filled with hot ham and melting, creamy cheese. I imagine you could fill the chicken cutlets with anything you like. Give it a try for a fast, easy, and super healthy meal.
Directions for two:
Preheat your oven to 400°F.
Butterfly a thick, 8 ounce chicken breast.
Cut that butterflied breast into two pieces along the seam that holds the two breast halves together. Imagine it as an open book and cut along the spine. Now you have two thin cutlets.
Lay a slice of ham and then a slice of provolone cheese on each cutlet. You may want to tear the cheese and fold the ham so that they do not extend beyond the cutlet, because they’ll just melt or burn in the oven.
Fold each cutlet over to almost seal the ham and cheese inside. Brush the tops and sides of the stuffed chicken cutlets with olive oil. Sprinkle very generously with salt and pepper.
Wrap and freeze at this point.
Cut two thin rounds of lemon and place one on each chicken bundle.
Bake for 17-20 minutes.
Top each baked, stuffed chicken breast with minced fresh parsley to really enhance the fresh flavors.
It’s almost so simple I can’t prescribe a recipe. It’s almost so tasty you’d assume it to be a million calories, give or take a trillion.
Ingredients:
Tender and juicy chicken breast.
Smooth and creamy whole milk provolone cheese.
Smoked ham.
Extra virgin olive oil.
Paper-thin slices of lemon.
Salt.
Pepper.
Hunger.
It’s easy. It’s not fussy in the slightest. It requires so few ingredients and comes together in no time at all. The result is moist chicken infused with the brightness of lemon and filled with hot ham and melting, creamy cheese. I imagine you could fill the chicken cutlets with anything you like. Give it a try for a fast, easy, and super healthy meal.
Directions for two:
Preheat your oven to 400°F.
Butterfly a thick, 8 ounce chicken breast.
Cut that butterflied breast into two pieces along the seam that holds the two breast halves together. Imagine it as an open book and cut along the spine. Now you have two thin cutlets.
Lay a slice of ham and then a slice of provolone cheese on each cutlet. You may want to tear the cheese and fold the ham so that they do not extend beyond the cutlet, because they’ll just melt or burn in the oven.
Fold each cutlet over to almost seal the ham and cheese inside. Brush the tops and sides of the stuffed chicken cutlets with olive oil. Sprinkle very generously with salt and pepper.
Wrap and freeze at this point.
Cut two thin rounds of lemon and place one on each chicken bundle.
Bake for 17-20 minutes.
Top each baked, stuffed chicken breast with minced fresh parsley to really enhance the fresh flavors.
No comments:
Post a Comment