I made this recipe a few weeks ago when we got back from our vacation in Ocean City, MD. We were gone for about 8 days and I didn't cook once... I was having withdrawals so I wanted to come home and cook something amazing, and this definitely was. This is a lot easier than it looks, and you will surely want to make it again!
Chicken Cordon Bleu
1-2 lbs. chicken breasts (about 4 good sized ones)
1/2 lb. thin sliced deli ham
4 slices deli swiss cheese
1/2 cup Italian bread crumbs
1/2 lb. (8 oz.) fettuccine pasta, cooked as directed
3 tbsp. butter
2 tbsp. olive oil
2 garlic cloves, minced
1 cups heavy cream
1/4 tsp. black pepper
1/2 cup grated parmesan cheese
3/4 cup shredded mozzarella cheese
fresh parsley, chopped for garnish
-Preheat grill to medium-low heat.
-Pound the chicken breasts to make them as thin as possible, about 1/4 inch thick. Season each piece with salt and pepper.
-Place 2-3 slices of the ham and 1 slice swiss cheese on half of each chicken breast. Fold chicken breast in half, tucking in any loose pieces of ham and cheese. Secure edges with toothpicks. Repeat with rest of chicken.
-Place bread crumbs in a shallow dish or on a plate. Coat the outside of each assembled chicken breast with the bread crumbs.
-Grill chicken breasts for 10-15 minutes or until chicken is cooked thoroughly, turning about every 5 minutes.
-Meanwhile while chicken is grilling, prepare the alfredo sauce;
-Melt butter with olive oil in medium saucepan over medium heat. Add garlic, cream, and black pepper and bring to a simmer. Stir often.
-Add parmesan cheese and simmer 8-10 minutes until thickened and smooth. Add mozzarella cheese and stir until smooth and creamy.
-Top each serving of pasta and Cordon Bleu with the alfredo sauce and sprinkle the fresh parsley on top. Add more parmesan cheese over top if desired.