• baked 'Cordon Bleu style' Italian stuffed Chicken breast

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    Yogurt has worked out to be the perfect tenderizer and flavour carrier. Light coatings adhere to yogurt marinated chicken avoiding to do the typical triple setup. Placing a cooling rack in a pan allows for these coated chicken preparation to bake perfectly so that the fried texture is not missed. For a dedicated post…refer to:


    • . 2 medium sized, boneless, skinless chicken breasts
    • . > Yogurt marinade:
    • . 1/2 cup plain 'Greek style' yogurt
    • . 1 tsp. Dijon mustard
    • . 1/2 tsp. Apple cider vinegar
    • . 1/2 tsp. Worcestershire sauce
    • . 1 tsp. each sea salt and granulated garlic powder
    • . 1 tsp. mild paprika
    • . 1/2 tsp. each dried herbs: basil, marjoram, tarragon
    • . >> Stuffing
    • . 2 slices of cheese of choice (Jarlsberg is nice)
    • . 2 slices of cooked ham of choice
    • . >>>Coating:
    • . 1/2 cup dried breadcrumbs of choice


    1. . Tip: pre-freeze the chicken only enough so that they are easier to handle when cutting pockets. Before placing the breast into the yogurt marinade, slice a deep pocket into the thick part of the breast.
    2. . > YOGURT MARINADE: In a small-medium size, glass container, add the ingredients from the marinade. Stir to combine.
    3. . Add the breasts and turn them over a few times. Cover and refrigerate for a minimum of 1 hour up to overnight is best.
    4. . >> ASSEMBLY: Pre-heat the oven to 400F. Position the rack in the center of the oven. Prepare a rack onto a shallow pan. Line the bottom with an aluminum foil.
    5. . STUFFING: In the pockets of the chicken breasts, slip in the ham and cheese slices.
    6. . COATING: Generously coat the chicken breasts into the breadcrumbs. Gently place them onto the prepared pan.
    7. . BAKE them for 25 minutes. Remove from the oven and let it rest for 5 minutes before serving.
    8. . Flavourful wishes from Claudia's

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