Chicken Cordon Bleu

Chicken Ingredients:

4 (4-6 ounce) boneless skinless chicken breast halves

4 slices deli ham

4 (2x1x1/4-inch) slices Monterey Jack Cheese

¼ tsp salt

¼ tsp ground black pepper

¼ tsp oregano

Topping Ingredients:

¼ cup seasoned dried bread crumbs

2 TBS freshly-grated parmesan cheese

1 tsp paprika

1 half stick butter (1/4 cup), melted

¼ cup chicken broth

Directions:

Preheat oven to 350°. Pour chicken broth into microwaveable bowl and heat in the microwave for 60 seconds. Add butter; stir until butter is melted. Using a medium bowl, combine breadcrumbs, parmesan cheese, and paprika; set this aside. Using 2 sheets of wax paper or plastic wrap, pound each piece of chicken to ¼ inch thick using a meat mallet. Sprinkle salt, pepper, and oregano on both sides of the chicken pieces. Cover each piece with cheese slice and ham slice. Roll them up, dip into chicken broth and dredge in breadcrumb mixture. Spray a baking dish and place rolled pieces in it. Pour remaining chicken broth into pan. If necessary, insert toothpicks to keep from unrolling. Place in oven and bake for 30 minutes at 350 degrees (F) or until chicken tops are golden. Make a slice in one piece to ensure that it is no longer pink.

FREEZE & BAKE LATER METHOD: Prepare as directed except for the baking section and cover tightly with aluminum foil and freeze. When you are ready to have it again just thaw the pieces in the refrigerator for 24 hours. Cook covered for 10 minutes and then uncover and cook for an additional 20 minutes on a baking sheet.