"When I started cooking, Chicken Cordon Bleu was all the rage, and it’s one of those dishes that has stood up well to the test of time. This is a lighter, quicker version to make at home." —Todd English

Todd English
Recipe by Oxmoor House January 2012

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Credit: Oxmoor House

Recipe Summary test

Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler with oven rack 4 inches from heat. Butterfly chicken breasts by making a lengthwise cut in 1 side of each, cutting through the opposite side; unfold. Sprinkle with salt and pepper.

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  • Cook chicken in hot oil in a large sauté pan 5 minutes on each side or until well browned and done.

  • Transfer chicken to a baking sheet, and spread tops with mustard. Top with Swiss cheese and pancetta. Broil 3 minutes or until cheese is melted and pancetta is crisp. Serve immediately.

Source

Cooking In Everyday English

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