Naked Chicken Cordon Bleu

I made this the other nite and it was fabulous!  I think most chicken cordon bleu has breading on it and this one doesn't, so that's why I've named it naked.

This is one meal that I really don't eat that often but when I do, I realize why I like it so much.  It's so full of flavor and tastes so yummy.

I think I also like it because the chicken is pounded thin and I'm not normally a big fan of thick chicken...ick.  It's then layered with swiss cheese and ham, rolled, and sauteed until golden brown.

Here's what you need:

• 4 skinless, boneless chicken breasts
• 4 slices of ham
• 4 slices of swiss cheese
• 2 Tbsp of olive oil
• salt and pepper, to taste

Place a chicken breast between 2 pieces of plastic wrap. Use the flat side of a mallet and pound thin to about 1/8" thick.  Remove chicken and repeat with other pieces.

 This is about how thin you want the chicken to be.

Place a slice of ham and a slice of cheese on each piece of chicken. Salt and pepper if you want, but you don't need too much salt as the ham already offers that.  I forgot and added anyway....

Fold in the bottom and sides; roll up and secure with a toothpick.

They will look like this. 

Heat oil in skillet  and cook rolls for 20-25 minutes, turning to brown evenly.  

I found that near the top by the toothpicks, the chicken wasn't cooking through so I had to hold down in skillet on that part.

Remove when golden brown.

You don't have to, but I laid mine on a paper towel to soak up some of the oil.  I don't like my things too greasy. 

 

The end result.  Yum!