Teriyaki Chicken Cordon Bleu

Teriyaki Chicken Cordon Bleu

14
Cindy in Pensacola 390

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

18 h 55 m servings 501 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 501 kcal
  • 25%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 31.5g
  • 10%
  • Protein:
  • 42.8 g
  • 86%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 3288 mg
  • 132%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place the chicken thighs between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2-inch.
  2. Whisk together the teriyaki sauce and chili sauce in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 18 to 24 hours.
  3. Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with butter-flavored cooking spray.
  4. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Lay each chicken thigh flat, then layer a slice of ham on each thigh followed by the string cheese. Roll up each chicken thigh around the string cheese and ham, and secure each roll with a toothpick.. Repeat with the remaining chicken.
  5. Spray each bundle with the butter-flavored cooking spray. Pour panko flakes onto a dish, then roll the bundles into the crumbs and place on prepared baking dish. Lightly spray the bundles once more.
  6. Bake the chicken bundles until no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the marinade and breading ingredients. The actual amount consumed will vary.

Reviews

14
  1. 17 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 l...

Most helpful critical review

These flavors just do not go together. The teriyaki and mozzarella just does not work.

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 l...

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 c...

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...

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 g...

Thanks Cindy for this awesome recipe! It's one of my fiance's FAVORITE dishes! I don't add chili sauce, but follow the rest to a T. It's such a delicious, quick and easy meal! I make fried rice ...

This was so easy to make. Taste wonderful. My family love it. I will be making this again. Thanks!