Craig's Recipes

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

Ingredients

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.