Get More Information On those days I like to sip Martinelli’s out of fancy glasses while listening to Josh Groban and cooking this chicken cordon bleu.
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You might think this is like way too fancy, and because it is fancy it is probably hard to make but it couldn’t be easier.
This is yet another fantastic recipe passed on from Mama Mackey. She is so awesome, and so fabulous. She is seriously one of the most talented people I’ve ever met, and one day I hope to be half as cool as she is.
- Chicken breasts
- Fresh Rosemary
- Fresh Thyme
- Lemon Juice
- Swiss cheese slices
- half stick butter, melted
- 1 package Ritz crackers, crushed
- Season salt
- Marinate chicken in lemon juice with herbs for one hour.
- Place a packet of Ritz crackers in a food processor and blend until crushed. Or put them in a ziploc bag and pound with a rolling pin until crushed into crumbs.
- Take the chicken out of the lemon juice and pound until thin. Place prosciutto and one cheese slice on top of each chicken breast. Roll up and dunk in melted butter and then Ritz crumbs. Dash with season salt and place on a baking sheet lined with parchment paper or a silicone baking mat. Bake at 350° for 45 minutes.
- *There are no measurements on here because it just depends on how many pieces you want. If you want four pieces, then you need 4 small chicken breasts, 4 cheese slices, 4 slice of prosciutto, etc. You got this! As far as the lemon juice and herbs go, I usually just throw in enough lemon juice to cover all the chicken and 2 sprigs of each herb torn up with my hands.