Chicken Cordon Bleu [Guest Post]

Two chicken recipes in the same week? Woah! You’re welcome. It is time for another guest post! Remember when Aroob made Pavlova last week? She is back with delicious chicken cordon bleu. I am drooling as I type this. It is a lovely sight, isn’t it? Here’s the recipe in Aroob’s words.  Khere is ghwhat jhou shall need foa zis dish:   [Pardon my failed attempt at sounding French] Serves 4: 1/4 cup fat-free, less-sodium chicken broth 5 teaspoons butter, melted 1 large garlic clove, minced 1/2 cup dry breadcrumbs 1 tablespoon grated fresh Parmesan cheese 1 teaspoon paprika 4 (6-ounce) skinless, boneless chicken breast halves 1/4 teaspoon salt 1/4 teaspoon dried oregano 1/4 teaspoon freshly ground black pepper 4 thin Bologna or Mortadella slices (about 2 ounces) [you know those thin slices of meat you get from K & N’s these days? It’s nothing you can’t get from Pakistan, relax! ) 1/4 cup (1 ounce) shredded part-skim mozzarella cheese Cooking spray (or oil to grease your baking pan) Zee Pwepaghashun (Preparation):  Preheat your oven to 350° F or 175° C. Place the chicken broth in a small microwave-safe bowl; microwave at high for 15 seconds or until the broth is warm. Stir in the butter and garlic. In a separate, medium-sized, shallow bowl, combine the breadcrumbs, Parmesan, and paprika and set it aside. Next, it’s the chicken’s turn. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. [Note: be sure not carry out this step when you are venting out your anger or else you will end up with unwanted minced chicken meat] Also, keep in mind that the chicken is to be rolled later on, so it should be thin enough to be easily maneuvered and thick enough not to fall apart! Here comes the fun, icky part of this recipe! Sprinkle both sides of the beaten chicken with salt, oregano, and pepper. Top each breast half with 1 slice of Bologna or Mortadella and 1 tablespoon mozzarella. Roll up each breast exactly how you would roll up a piece of paper and once completely rolled, keep a tight hold on the unsecured end so it stays intact. Place each roll in the chicken broth mixture and instead of rolling them in just spoon the liquid on top to avoid loosening the rolls. Then, dredge them in the breadcrumb mixture and finally, place the rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Any leftover broth mixture can be poured over the chicken. P.S. If you want to add a deliciously fattening touch to this dish, sprinkle some grated mozzarella cheese on top of the chicken before putting it in the oven! ^_^ Bake for 28 minutes in the pre-heated oven or until the juices run clear and the tops are golden. This dish is best served with a side of green beans or mashed potatoes! Such a treat! A special thank you to Maryam Fatima for sharing this recipe with Aroob, who shared it with me and here I am, sharing it with you. I tear up when recipes are passed around with such love. *sniff sniff* And of course, thank YOU for reading! Happy Baking! Don’t forget to leave me a comment below.

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