A delicious German take on the familiar Chicken Cordon Bleu using Limburger cheese and Black Forest ham.
Servings 4
Ingredients
- 4 boneless skinless chicken breasts butterflied
- 1/4 tsp paprika
- 1/2 tsp granulated garlic
- 1/4 tsp each sea salt and freshly ground whole black peppercorns
- 4 1 ounce slices German Limburger cheese rind removed
- 8 slices German Black Forest ham
- 1-1/2 cups flour
- 4 eggs beaten
- 1-1/2 cups bread crumbs
- fresh flat-leaf parsley optional
Instructions
- Preheat oven to 375 degrees F.
- Season each butterflied chicken breast with paprika, garlic, salt, and pepper on all sides. Lie each piece flat on a cutting board; place 2 slices of ham and 1 slice of cheese inside each. Fold over to seal the chicken breast. Insert a wooden toothpick at each end to seal.
- Dredge chicken breasts in flour, egg, and then bread crumbs. Place on a baking sheet lined with parchment paper. Dot with vegetable oil and bake until chicken reaches 180 degrees F, about 10 minutes. Garnish with chopped parsley, if desired.
- Prep time: 20 minutes
- Cook time: 10 minutes
