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Chicken Cordon Bleu Skillet

November 28, 2012

Here’s a fun new way to make chicken cordon bleu. Plus it’s so easy!!! Serve this ooey-gooey chicken over mashed potatoes or buttered egg noodles. My kids loved this recipe and so did my Dad. Leftovers are great the next day. I’m so glad that I found this recipe in the Raley’s grocery store circular.

3 chicken breasts, boneless, skinless
1 Tablespoon extra virgin olive oil
Freshly ground black pepper, to taste
1/2 cup cooked ham, diced
2 Tablespoons dry sherry
1 (12-oz.) jar chicken gravy
1 1/2 cups shredded Swiss cheese, divided
1/2 cup seasoned croutons, coarsely crushed


  • Preheat oven to 450 degrees F.
  • Cut chicken breasts into 1 1/2-inch pieces.
  • In a large oven-proof skillet, heat olive oil over medium high heat.
  • Add chicken pieces to hot oil in skillet. Season with pepper, to taste.
  • Cook, stirring frequently, until lightly browned, about 8-10 minutes.
  • Add sherry to pan and boil 1 minute.
  • Stir in ham and gravy.
  • Cook over medium heat 10 minutes, stirring occasionally.
  • Stir in half the cheese and remove skillet from heat.
  • Stir remaining cheese into croutons and sprinkle over chicken mixture.
  • Place skillet into oven and bake 5 to 8 minutes or until topping is crisp and browned.
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