Lemon Chicken Cordon Bleu

Directions for two:

Preheat your oven to 400°F.

Butterfly a thick, 8 ounce chicken breast.

Cut that butterflied breast into two pieces along the seam that holds the two breast halves together. Imagine it as an open book and cut along the spine. Now you have two thin cutlets.


Lay a slice of ham and then a slice of provolone cheese on each cutlet. You may want to tear the cheese and fold the ham so that they do not extend beyond the cutlet, because they’ll just melt or burn in the oven.

Fold each cutlet over to almost seal the ham and cheese inside.
Roll in bread crumbs.

Sprinkle very generously with salt and pepper.

Cut two thin rounds of lemon and place one on each chicken bundle.

Place in foil pans, cover, label, and freeze

To bake:
Thaw in fridge
Bake for 17-20 minutes.

I made a few of these (it is just easier to make multiples since I filleted a bunch of chicken for the chicken parm. I cut up all of the chicken at once and made a few of both recipes)

happy freezing!
Cookie recipes coming soon.