Kardea adds her Southern touch to Chicken Cordon Bleu 🍗🔥

Don’t miss her on an all-new #KidsBakingChampionship, Monday @ 8|7c!

RECIPE BELOW ⬇️

Southern Chicken Cordon Bleu
Recipe courtesy of Kardea Brown
Level: Intermediate
Total: 1 hr 10 min
Active: 35 min
Yield: 4 servings

Ingredients

4 boneless, skinless chicken breasts (about 2 1/2 pounds)
1/4 cup Creole mustard
8 slices Virginia ham
8 ounces Swiss cheese, grated
3 teaspoons House Seasoning, recipe follows
1 stick butter, melted
1 cup crushed or finely ground pork rinds

House Seasoning:
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sweet paprika
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper

Directions

Special equipment: a meat mallet; toothpicks

Preheat the oven to 400 degrees F.

On a piece of plastic wrap, place one of the chicken breasts, then cover with another piece of plastic wrap. Using a meat mallet, gently pound the chicken breast so it is around 1/4 inch thick all around. Repeat this process with the other pieces of chicken.

Spread the Creole mustard on one side of the chicken, then layer on the ham (1 to 2 slices depending on how big the chicken is) and Swiss cheese, about 1/4 cup cheese on each piece of chicken.

Roll up each piece of chicken tightly into a bundle, tucking the sides in a little, and place seam-side down while the rest are rolled. Gently weave 1 to 2 toothpicks into the seam of the roll to ensure that it stays intact while cooking. Continue with the remaining ingredients. Generously sprinkle the chicken on all sides with 2 teaspoons House Seasoning.

Pour the melted butter into a shallow dish. To another shallow dish, mix together the crushed pork rinds and the remaining teaspoon House Seasoning and toss together.

Gently roll the chicken in the melted butter and place directly into seasoned pork rinds. Place on a cooling rack-lined baking sheet and bake until the chicken registers 165 degrees F, 30 to 35 minutes.

House Seasoning:
Yield: 5 tablespoons
Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Keep in an airtight container for up to 6 months.

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