By Erin
Chicken Cordon Blue on a weeknight? Oh yes. We can thank my friend Hill for giving me this recipe, which I’ve now recreated several times for the sweet hubby. As you may know, I HATE chicken. But I know its good for me and baby, so I’m always trying to find some way to cook it that I won’t hate AND that the hubs will like. This is not always an easy feat!
This recipe has been a big winner so far. In addition to the taste, it’s prepared in about 15 minutes and cooks in 20 -25. Now that’s a totally doable for an after-work meal!
We ate this with microwavable veggies for Brian and a tomato for me. 
You’ll need:
- Thin-sliced chicken (I make one pound at a time, that’s a little too much for the two of us.)
- A few slices of lunch meat ham. (I used boiled, but you could use honey baked, etc.)
- A few rounds of Babybels, or slices of any other cheese you like. Babybels make the project easy, and they melt well.
- 1 egg
- Breadcrumbs, I always use Progresso Italian Style.
{Preheat oven to 375. Start with your chicken:
Get your ham and cheese ready:
I use Mini Babybel Light, but you can use the full-fat version if you want!
Lay out one piece of chicken at a time. Layer with 1-2 pieces of ham. I used two this time, because they were sliced thin. Then unwrap the Babybel and place the whole thing on one end, close to the middle:
Fold it over. 
Place your egg in one bowl, and a bunch of bread crumbs in another. Dip your chicken package in the egg, covering it well.
Dip it in the bread crumbs, cover well, and put it on a tray. 
Cook on 375 for 20 – 25 minutes, depending on how thick your chicken is. For mine, 22 minutes was perfect.
Remove and serve!
