How to make it

  • Gently pound chicken breasts, one at a time, between sheets of waxed paper or parchment paper with a rubber or wood mallet or the side of an empty wine bottle until they are very thin 1/4-inch thick and about 5 inches wide and 7 inches long.
  • Season the top of each piece of chicken with salt and pepper.
  • Lay a slice of ham and a slice of cheese horizontally along the bottom half of each breast, fold a 1/2-inch strip of each side inward and then fold the top over to enclose the filling completely.
  • Mix the parsley, rosemary and sage together in a wide shallow bowl or pie plate.
  • One at a time, put a filled chicken breast in the herb mixture, press to adhere as many herbs as you can, then turn and coat the other side with herbs.
  • Coat all the breasts with herbs and set them on a plate until ready to cook.
  • At this point they can be covered with plastic wrap and stored in the refrigerator for up to 24 hours.
  • Heat oil in a large skillet or sauté pan over medium-high heat. Season the herbed, stuffed breasts with salt and pepper.
  • When oil is hot, carefully lower chicken into pan, reduce heat to medium and cook, uncovered, until the underside is a deep brown color, about 5 to 6 minutes. Turn the chicken over and cook on the other side until well browned and the chicken is cooked through, another 5 to 6 minutes.
  • Transfer the chicken to a warm platter and serve hot.

Reviews & Comments 6

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    " It was not good "
    pclark ate it and said...
    The cooking time is rubbish. Don't know how you could be that wrong. I followed the recipe to the letter and had to double my cooking time. Sounds great, but go for a proper recipe if you want Chicken le Cordon Bleu because this will be a headache and disappointment if you try it.
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    " It was excellent "
    a1patti ate it and said...
    Sounds delicious! ^5
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  • robertg 11 years ago
    Looking forward to doing this,thanks..
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    " It was excellent "
    noir ate it and said...
    Perfect! Will be on my table! :)
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  • kukla 11 years ago
    I like the idea of "no breading" ....and, no extra calories. Thanks for posting this, Mystic :)
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  • sparow64 11 years ago
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  • liezel 11 years ago
    Looks and sound really tasty!
    Was this review helpful? Yes Flag

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