Spinach Parmesan Chicken Cordon Bleu
Recipe and photos by La Terra Fina
Ingredients
- 4 thin-sliced boneless, skinless chicken breasts, about 4–5 ounces each
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 (10-ounce) container La Terra Fina Spinach & Parmesan Dip & Spread Made with Greek Yogurt, divided
- 4 thin slices deli ham
- 4 slices Swiss cheese
- ⅓ cup all-purpose flour
- 2 large eggs
- 1 tablespoon Dijon mustard
- 1 cup panko breadcrumbs
- ⅓ cup finely grated Parmesan cheese
- 1 teaspoon garlic powder
- Olive oil cooking spray
- Chopped fresh parsley, for serving
Made With
Spinach & Parmesan
Dip & Spread made with Greek Yogurt
Instructions
- Preheat the oven to 425°F. Place a wire rack inside a rimmed baking sheet and coat the rack with cooking spray.
- Pat the chicken breasts dry and season both sides with salt and pepper.
- Spread 2 tablespoons of La Terra Fina Spinach & Parmesan Dip & Spread Made with Greek Yogurt over the center of each chicken breast, leaving a ½-inch border. Top each with one slice of ham and one slice of Swiss cheese, folding them as needed to fit.
- Roll each chicken breast tightly from a short end and secure with toothpicks.
- Place the flour in a shallow bowl. In a second bowl, whisk together the eggs and Dijon mustard. In a third bowl, combine the panko, Parmesan and garlic powder.
- Coat each chicken roll in the flour, dip it into the egg mixture and press it into the panko mixture. Arrange the chicken seam-side down on the prepared rack and coat lightly with cooking spray.
- Bake for 22–25 minutes, or until the coating is golden and the chicken reaches an internal temperature of 165°F.
- Meanwhile, gently warm the remaining dip for serving. Let the chicken rest for 5 minutes, remove the toothpicks and serve with the warm dip and chopped parsley.
Made With
