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

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SKILLET CORDON BLEU: THE SWISS CHEESE VERSION

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).

Skillet Cordon Bleu ~ The Swiss Cheese Version

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!

Servings: 6

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 05/24/12.