"This is such an easy recipe for your dinner guests. It looks elegant and tastes fabulous! Serve with a nice salad and French bread for a winner." — Cindy in Pensacola
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skinless, boneless chicken thighs
tomato-based chili sauce
butter-flavored cooking spray
4 (1 ounce) pieces
low-fat string cheese
panko bread crumbs
We really enjoyed this! The only change that I would make when I make this again is to reduce the marinating time. I only marinated for about 10 hours before I made this and the teriyaki was a little strong for our tastes. Hubby said next time try for 5 hours. Other than that this recipe is great as is and is super fast to prep and get in the oven. Thanks Cindy!
These flavors just do not go together. The teriyaki and mozzarella just does not work.
Very tasty and easy to make. Try this one, you won't be disappointed!!
This was so moist and tender. I made one change to make coating easier.I put the panko bread crumbs in a ziplock bag and added 2T.of olive oil and smoked paprika. Mix well without touching the crumbs.I put one piece of chicken in at a time for coating. It worked much better.
What a great flavor combination! I only marinated for 8 hours, but that seemed to be long enough to impart the teriyaki flavor. I'm going to try to find a low-sodium teriyaki sauce (or make my own) next time, as I found this to be a bit salty. We had this for dinner last night and hubby actually complemented (which is rare). This is a keeper, for sure.
This was so easy and turned out really nice. After mine was done I added Deli mustard at my husbands request. Surprisingly good.
OMG!!!! This was so good. Cut the recipe to 2 servings. I ate the ham for lunch so I substituted genoa salami. It was mouth watering good. The next day I sliced it and ate it on a sandwich.
This is a very original and awesome recipe.
I read the other recommendations and lowered the teriyaki marinating time to 6 hours. You could taste the flavor very well.
I put the thighs in a gallon zipper bag and pounded them out with a wood roller.
Then I used the same bag to marinate the meat.
I put a full slice of ham over the thigh topped it with shredded mozzarella. A slightly stronger cheese would probably work better.
After layering the thigh, I rolled from the larger side then used a few toothpicks, one on each end and one in the middle to lock in the cheese.
Drizzle a little olive oil on the chicken, roll them in the breadcrumbs and then top again with another drizzle of oil to crisp the breadcrumbs.
I used a rack to lift the chicken off the pan and then baked for 35 minutes at 350 degrees.
This is a keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
Teriyaki Chicken Cordon Bleu
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 501
** Calories from Fat: 224
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