SKILLET CHICKEN CORDON BLEU: THE PEPPER JACK VERSION

This easy dish is impressive, not only in presentation but taste. Though I usually use chicken tenderloins in place of whole chicken breasts since tenderloins are more forgiving when it comes to “moist and tender,” use whichever you like (though I would give whole breasts a good pounding to thin them a bit). As for the Pepper Jack cheese, it’s every bit as good as mozzarella–in a different way, of course. Enjoy!

3/4 cup Italian-seasoned breadcrumbs

1/3 cup Panko breadcrumbs

3 tbsp chopped parsley, divided

1/2 tsp sea salt

1/2 tsp pepper

8 chicken tenderloins

1 tbsp olive oil

1 tbsp butter

8 slices deli ham

8 slices Pepper Jack Cheese

1) Preheat broiler

2) In large zip top bag, add Italian and Panko breadcrumbs, 2 tbsp parsley (reserving 1 tbsp for topping), salt, and pepper; shake to combine; add chicken and shake to coat

3) In 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 Pepper Jack cheese; place skillet under broiler and broil 2 minutes until cheese melts and is lightly browned; remove from oven and sprinkle with reserved parsley; yum!

Servings: 4

Advertisements

2 thoughts on “SKILLET CHICKEN CORDON BLEU: THE PEPPER JACK VERSION

  1. Teresa says:

    Looks and sounds wonderful, Tamara.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s