Recipes:
# Chicken Cordon Bleu
## INGREDIENTS
* 4 skinless, boneless chicken breasts (4 ounces each)
* Salt and pepper
* 4 thin slices ham
* 2 ounces Swiss cheese, cut into 4 sticks
* 3 tablespoons butter
* ¾ cup seasoned bread crumbs
**SERVES 4**
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## Make Ahead
Prepare as recipe directs through **step 2** up to **8 hours ahead** and store, tightly wrapped in plastic wrap, in the refrigerator.
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## Variation
For a Mexican flair, use **Monterey Jack cheese** instead of Swiss and add **1 tablespoon chopped green chiles**.
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### 1
Preheat oven to **350°F**.
Pound chicken between heavy-duty plastic wrap to **¼-inch thickness** with a meat mallet.
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### 2
Sprinkle both sides of chicken with salt and pepper.
Place a ham slice on each chicken piece, add a cheese stick, and roll up.
Tuck in sides and secure with toothpicks.
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### 3
Melt butter in a baking dish in the oven.
Dip chicken rolls in butter and roll in bread crumbs to coat.
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### 4
Arrange chicken in baking dish.
Bake for **30 minutes** or until chicken is golden.
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## Make It Quicker
* Chicken will keep longer if you replace the store wrapping with waxed paper.
* Defrost frozen chicken breasts easily by placing them in a 3-quart bowl of ice-cold water to which you have added **¼ cup salt**. Rinse well and proceed as with fresh chicken.
