A midweek version of Chicken Cordon Bleu. All the flavor and crisp outside, but quicker to make. The chicken is tender and flavorful, stuffed with smoky ham and melted cheese, then topped with a luscious alfredo sauce and crispy bacon.
Preheat oven to 350 degrees F. Coat a 9x13-inch baking dish with nonstick spray. Set aside.
Place 1 slice cheese and 1 slice ham onto each chicken cutlet. Roll up each from the short end and secure in a few places with toothpicks.
Set up the breading station with 3 separate shallow dishes (pie plates are great!):1st dish: whisk together the flour, salt, pepper, and onion powder.2nd dish: whisk the eggs until lightly beaten.3rd dish: pour in the bread crumbs.
Dip each chicken roll on all sides in the flour mixture (shake off excess), followed by the eggs, and finally the bread crumbs (press gently to adhere.)
In a large skillet, warm the canola oil over medium heat. Once shimmering, pan-fry the chicken rolls on all sides until golden, in batches if necessary (don't crowd the pan.)
Place in the prepared baking dish.
Bake, uncovered, until chicken juices run clear and the chicken is cooked through with an internal temperature of 165 degrees F, 25-30 minutes. (If you notice the outer coating is over-browning, loosely tent with foil the last 5-10 minutes of baking.)
Spoon warm Alfredo sauce over chicken. Sprinkle with bacon and Parmesan cheese.
Serve with a roasted vegetable and enjoy!
Chicken cutlets. Chicken cutlets are chicken breasts that have been cut in half horizontally to make two thinner pieces of meat. Do not use regular chicken breasts, as they will be too thick to roll and also won't cook properly.Use turkey cutlets instead. You can easily replace the chicken with turkey breast cutlets, if preferred.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.