Thursday, April 1, 2010

chicken corbin bleu

4 skinned, boneless half chicken breasts
4 slices swiss cheese
4 thin slices deli ham
1/2 tsp dried sage
1/2 tsp thyme
1/2 tsp rosemary
1/2 tsp salt
1/4 tsp pepper
3/4-1 cup cornflake crumbs
4 tsp grated Parmesean Cheese
1/4 cup butter or margarine, melted

Preheat oven to 375 degrees. Cut each chicken breat horizantally (do not cut all of the way through). Open each chicken breast and place between two layers of plastic wrap, pound lightly with a meat mallet to even out.
Combine the sage, thyme, rosemary, salt and pepper. Lay out each chicken breast and sprinkle with seasoning, then layer with ham and cheese. Roll up jelly roll style, folding up sides of chicken (toothpicks can be used to secure if necessary).
Combine coornflake crumbs and Parmesean cheese. Dip chicken in melted butter, then roll in crumbs. Repeat with each chicken roll. Bake in a 9x13 inch pan at 375 degrees for 40-45 minutes. Remove to a serving platter. Serves 6.

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