As you all now know, my husband Ryan Rice is an amazing artist and he has an entire Pun Series that focuses on food. One of our daughters favorites is “Chicken Cordon Bleu” and I have created one recipe that she really enjoyed! While she is becoming a more adventurous eater, in the past she was very very picky, and I was so pleased she liked something I created!
So having her in mind, I thought, why not make it more appealing for kids, and adults too and make it into nugget form! We have had stuffed chicken breasts before, my favorite being Chicken Prosciutto Roll Ups, and I thought, why not stuff little nuggets too!
So I present to you, Chicken Cordon Bleu Bites
Chicken Cordon Bleu Bites
1 Cup Flour
3 TBSP Paprika
1 tsp Salt
1 tsp Pepper
1 tsp spicy brown or dijon mustard
1 Cup Panko Breadcrumbs
4 Chicken Breasts
4 slices of deli Swiss cheese
4 slices of deli Ham
2 TBSP Olive Oil
1 TBSP Butter
1. Take the flour and put it into a shallow dish, mix in the Paprika, Salt and Pepper
2. In another shallow dish, whisk up the egg and mustard. Thank you to my adorable Mother-in-law who gave me this cute whisk. I love it, and it did a great job!
3. Slice up the ham and cheese in different piles. These need to be as little as possible, When I did this I did not cut them up enough and it was a little hard to smush them into the chicken, so the smaller the better. I used deli swiss and ham because I like to use what we have, so just either cut them into teeny tiny pieces, or if you have a slapchop or some other chopper thing, use that. Cut them smaller than you think you need, you’ll be happier for it.
4. Cut the chicken into 2″ cubes. Do the very best you can, the chicken is a little uneven with tthin parts, and thicker parts, but do what you can to create little cubes.
5. Cut little openings into each cube so each one is a little pocket. Soon they will turn into a pocket o goodness.
6. Stuff the chicken pockets with a little bit of cheese and ham. Put as much as you can in there, without it falling out. If it starts to fall out, then just take out a little bit, that will be ok.
7. Heat a pan on medium high heat and once it’s a little warm, add the oil and butter to the pan and allow the butter to melt completely.
8. Take each chicken pocket and roll it in the flour mixture first, then the egg mixture, and then finally the panko crumbs.
9. Place each pocket into the pan one at a time. Don’t overcrowd the pan, which is a fancy way to say, don’t put too many in there. (Pictured below) I am extremely impatient, and when you mix that with hunger, I thought if I could cook them all at the same time we would eat sooner! The good news was we did eat but some of the bites got more color than others,and some didn’t get much color at all, so trust me on this one, just have a light snack, and take your time.
10. Cook the bites about 5-6 minutes on each side until the breading is golden brown and the chicken is cooked through. Try not to mess with them too much when they are cooking, allow them to really brown up nicely.
11. Serve to a hungry family! While they are a little big to pick up and eat, they still are cute and adorable and are really delicious!
I served ours with Tater Tots, and it was a great meal!
I hope you and your entire family of all ages enjoy these, and have fun making them!