Chicken Cordon Bleu with Alfredo

By Beefman-2

Ingredients

• 4 CHICKEN BREASTS
• CANADIAN BACON OR HAM
• PEPPER JACK CHEESE
• 1- 16 OUNCE JAR OF ALFREDO SAUCE
• 1 CUP SEASONED BREAD CRUMBS ( MORE IF NEEDED )(I USE LA ROMANELLA )
• 1 TBSP MILK
• 1 EGG

Preparation

Step 1

RINSE AND PAT DRY ALL THE CHICKEN BREASTS.. LAY FLAT ON CUTTING BOARD. CUT THE BREASTS IN HALF HORIZONTAL, POUND TO 1/4 INCH THICK OR LESS WITH A MEAT MALLET.

ADD IN CANADIAN BACON OR HAM SLICE ADD A SLICE OF PEPPER JACK CHEESE ( OR YOUR FAVOURITE CHEESE ) ROLL INTO A BALL STARTING AT THE SMALLEST END, SECURE WITH TOOTH PICKS.

IN A BOWL MIX EGG AND MILK TOGETHER.

PLACE BREAD CRUMBS IN A SHAKER WITH LARGE HOLES ( JUST LARGE ENOUGH SO THE BREAD CRUMBS CAN FALL OUT )

ROLL THE CHICKEN IN THE EGG / MILK MIXTURE, COAT WITH BREAD CRUMBS EVENLY AND SO NO CHICKEN IS SHOWING.

PLACE IN BAKING TYPE OF DISH / PAN

PREHEAT OVEN TO 375 F

PLACE CHICKEN IN OVEN FOR 35 MINUTES.

REMOVE CHICKEN FROM OVEN POUR ALFREDO SAUCE EVENLY OVER ALL CHICKEN PIECES AND ADD ANOTHER PIECE OF CHEESE ONTOP OF EACH CHICKEN PIECE.

PLACE BACK IN OVEN FOR 5 MINUTES TO HEAT SAUCE AND MELT CHEESE,,,

SERVE WHILE HOT.