Home Isolation PotLuck


Also Known As ......


"What Can Beth Make Out Of The Stuff Mike Brings Home From The Grocery Store Each Week?"


Today's Special


Chicken Cordon Bleu (sort of)


24 April 2020







(Note:  We made a half recipe and had substitutions as noted)


8  Boneless Skinless Chicken Breast Halves  -  (We only had thighs, and used 4)

8  Thin Slices Deli Ham  -  (We used 4)

4 Slices Provolone Cheese -  (Beth is from Wisconsin, so no shorting the cheese - we used all 4)

2/3 Cup Seasoned Bread Crumbs  -  (We used a generous 1/3 cup)

1/2 Cup Grated Romano Cheese or 1/2 Cup Parmesan Cheese  -  (We used 1/4 cup Parmesan)

1/4 Cup Minced Fresh Parsley  -  (We used 1/8 cup)

1/2 Cup Milk  -  (Again, Beth is from Wisconsin, so we used 1/2 Cup)

Heavy-Duty Toothpicks


Stuffing Mix with any extras you want to add





Step 1 -  Prepare stuffing base and halfway fill 12-inch square covered dish with stuffing and "extras".

Here, Beth fried up bits of sausage, chicken, celery, and other goodies to add to the stuffing. 

Leave room for the chicken on top of the stuffing.






Step 2 - Flatten chicken to 1/4 inch thickness.

I laid another sheet of parchment paper over the chicken to ease cleanup.






Step 3 -  Place a slice of ham and cheese on each piece of chicken.






Step 4 - Roll up from the short side and tuck in ends;  Secure with a toothpick








Step 5 -  In a shallow bowl, mix bread crumbs (we also added some corn meal), grated cheese and parsley.

Pour milk into a SEPARATE BOWL.  Dip chicken in milk, then roll in crumb mixture. 

Lay pieces on top of stuffing mix in covered dish.  Sprinkle leftover crumbs on top. 






Step 6 -  Cover and bake in oven at 350 degrees for about 45 minutes.  (Maybe longer if you use thick chicken breasts)






Step 7 -  Enjoy your meal! 





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