Scary Chicken Cordon Bleu Fingers
Have a little fun at Halloween with the kids. This recipe will provide you with a lot of satisfaction and it just might scare someone.
Author: Rob Rainford
- 5 boneless, skinless chicken breast halves
- 5 slices Swiss cheese
- ½ cup (125 mL) all-purpose flour
- 5 slices deli ham, thinly sliced
- ½ cup (125 mL) panko breadcrumbs
- ½ cup (125 mL) breadcrumbs
- 3 tbsp (45 mL) butter
- 3 tbsp (45 mL) olive oil
- 10 Kalamata
- Pound chicken breasts to ½ -inch thickness then cut into 3-inch x 4-inch pieces.
- Place a cheese and ham slice on each breast leaving a bit of room around the edges. Roll the edges over the filling and secure with toothpicks.
- Coat the chicken evenly with the flour, egg wash then breadcrumbs.
- Heat the butter and olive oil in a large ovenproof skillet over medium-high heat (preferably cast iron), and cook the chicken until browned on all sides. Transfer to 175°C preheated
ovenfor 30 minutes or until internal temperature of 77°C (170º F) is reached when inserted with a meat thermometer.
- Remove the toothpick and transfer to a serving platter. Place halved kalamata olives at the end of the cooked chicken cordon bleu for the appearance of fingernails.
- For extra effect pour a little tomato sauce over a few of the fingers.
Serving size: 350g Calories: 630 Fat: 29g Saturated fat: 11g Carbohydrates: 17g Sugar: 0 Sodium: 600mg Fiber: 1g Protein: 73g Cholesterol: 205mg