This starts out as the classic Chicken Cordon Bleu, breasts stuffed with ham and Gruyere cheese. Instead of the traditional bread coating, a refreshing vegetable julienne is added to the package. Replace the vegetables with shrimp, or encase it all in pu
INGREDIENTS (for 6 servings):
- 6 skinless, boneless chicken breasts
- 12 slices smoked ham
- 3/4 cup shredded Gruyere cheese
- 1/4 cup julienned carrots
- 1/4 cup julienned zucchini
- 1 tablespoon vegetable oil
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts between two sheets of wax paper or plastic wrapping, and pound with a meat mallet to flatten.
Cover each flattened breast with a slice or two of ham. Place 2 tablespoons cheese and a bit of carrot and a zucchini on the end of each chicken breast. Roll up each breast, and fasten with toothpicks.
In a large skillet, heat a small amount of oil over medium high heat. Cook chicken breasts in hot oil for 2 to 3 minutes to lightly brown. Place browned rolls in a lightly greased 9x13 inch baking dish.
Bake in the preheated oven for 20 to 25 minutes, or until chicken is cooked through and juices run clear.