Make-Ahead Chicken Cordon Bleu

  • 4 slices white sandwich bread
  • 25 butter crackers (such as Ritz)
  • 6 T. butter, melted
  • 2 oz. cream cheese
  • 1 1/2 c. shredded cheese (I used a combination of cheddar and Swiss)
  • 8 slices deli ham
  • 4 boneless, skinless chicken breasts
  • Salt and pepper
  • 2 T. honey mustard

To make the coating crumbs, toast the slices of bread. Pulse the toast and crackers in a food processor until coarsely ground. Drizzle in the butter and pulse to incorporate. Set aside.

Combine the cream cheese and shredded cheese to make a somewhat sticky mixture. Top each ham slice with 1/4 cup of the cheese mixture and roll tightly; set aside. Pat the chicken dry and season it lightly with salt and pepper. Cut a pocket into the thickest part of each chicken breast, and stuff each pocket with 2 ham-and-cheese rolls. Transfer the chicken to a baking pan, brush with a coating of honey mustard, and sprinkle generously with the coating crumbs. At this point, you can cover the baking dish with plastic wrap and refrigerate until you are ready to bake the chicken.

Preheat the oven to 400° F. Bake the prepared chicken for 30 to 40 minutes or until the crumbs are golden and the juices from the chicken run clear. Transfer the chicken to a cutting board, tent with foil, and let rest 5 minutes. For best presentation, carefully slice each chicken breast in half and set on individual serving plates.

  • Yields: 4 servings
  • Preparation Time: 1 hour
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