Chicken Cordon Balsamic

This recipe is originally from the label of a can of some Hunt's® tomato product. It is basically a recipe for Open-Faced Chicken Cordon Bleu with Balsamic Tomato Vinaigrette.

Recipe by: ConAgra Foods, with some minor modifications by me.

Servings: 4

Preparation Time: 0:40


2 large eggs
1 cup seasoned bread crumbs
4 skinless, boneless Chicken breast halves -- pounded to ¼ inch thick
2 Tablespoons olive oil
2 Tablespoons butter
1 can Hunt's® Diced Tomatoes with Balsamic Vinegar, Basil & Olive Oil (14½ oz)
4 slices turkey ham
4 slices Monterey Jack, Provolone, or Swiss cheese

Preparing the Dish

  1. Preheat oven to 400°F.
  2. Beat eggs in a shallow dish. Place bread crumbs into another shallow dish. Dip each chicken breast into egg, coating both sides. Repeat process with breadcrumbs; set aside.
  3. Heat oil and margarine in a large skillet over medium-high heat. Add chicken and cook each side about 1 1/2 minutes or until golden brown. cook in batches, if necessary. Place in a 13-inch x 9-inch baking dish.
  4. Place equal portions of tomato (about 1/3 cup) over each breast. Top with a slice of ham, then cheese. Bake 12 to 14 minutes, uncovered, or until tomato liquid is bubbling and cheese melts.