For my family’s final night with us following our son’s graduation last spring, I went the impressive–but fairly easy–route by making skillet Cordon Bleu for dinner. Though I overcooked the chicken a bit, since they were tenderloins they were forgiving and the meal was delicious. This serves up well with yeast rolls and a spinach-romaine salad drizzled with Ken’s Steakhouse Lite Raspberry Walnut Vinaigrette (yes, I’m hooked on this dressing).
1 cup Italian-seasoned breadcrumbs
1/2 cup Panko breadcrumbs
1/4 cup chopped parsley, divided
1 tsp sea salt
1 tsp ground black pepper
2 lbs chicken tenderloins (12-16 pieces)
2 tbsp olive oil
1 tbsp butter
8 oz thinly slices deli ham (about 16 pieces)
8 slices Swiss cheese (halved into 16 pieces)
1) Place oven rack 5-6″ from heating element and preheat broiler
2) To large zip top bag, add Italian and Panko breadcrumbs, parsley (reserving 1 tbsp for topping), salt, and pepper; shake to combine; add chicken and shake to coat
3) To oven-safe skillet over medium high heat, add olive oil and butter; when butter melts, add breaded chicken to skillet and cook 3-4 minutes each side until done; remove skillet from heat
4) Place slice of ham on each chicken tenderloin in skillet, followed by slice of Swiss cheese; place skillet under broiler and broil 2 minutes until cheese melts and is lightly browned; remove from oven and sprinkle with reserved parsley; serve to your hungry ones!
NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 05/24/12.