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Sunday, February 21, 2010

Stuffed Chicken

Ham and swiss rolled into chicken with whole grain mustard.



Wash and pound chicken until thickness is somewhat even throughout the breast. Spread whole grain mustard on one whole side of chicken breast. You want to barely taste the mustard so make sure it's quite thin. Layer a piece of salty ham. Layer swiss cheese thick enough to lose some throughout the cooking process. Roll tightly. Secure with toothpicks. Top with salt and pepper. Bake at 375 for 20-30 minutes.

I served it with garlic mashed potatoes and fresh steamed green beans.

Photos:Shawn Campbell

2 comments:

  1. Looks really tasty! I love chicken cordon bleu, this would be a much quicker (and healthier!) alternative :)

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