Chicken Cordon Bleu Bites with Honey Mustard Sauce
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Preheat oven to 375°F (190°C) and line 2 baking trays with parchment paper.
In a medium bowl mix the flour, salt, pepper and cayenne; set aside. In another medium bowl whisk the eggs and water; set aside. Do the same with the cereal crumbs.
Cut the ham slices widthwise into long strips, about 1 ½ inches wide. Cut the swiss cheese into strips ¾ inch wide and ⅔ the length of the ham strips. Set them on a plate until ready to begin assembling.
On a separate cutting board, cut the chicken fillets into 1″ chunks or roughly the same width as the ham slices. A pound of fillets will yield 48-50 pieces.
To assemble the bites: lay a strip of ham on a cutting board. Top the ham with a piece of cheese, going in the same direction. Put a piece of chicken at one end of the ham and roll it up in the ham and cheese. It’s easiest to complete this step with all pieces of chicken first before moving to the next step.
Working with one piece at a time, dip the nugget into the flour mixture to coat evenly. Use a fork to dip the same nugget into the egg mixture. Finally, coat the nugget with the cereal crumbs. Repeat these same steps with the remaining nuggets. Bake for 25 minutes while you prepare the mustard dipping sauce.
In a small bowl combine the sour cream, whole grain mustard, yellow mustard and honey. Mix with a fork to combine. Add more honey to adjust to your sweetness preference.
Once the chicken bites are cooked, remove from the oven and serve immediately with the dipping sauce.
|Saturated Fat||2 g|
|Per serving||% Daily Value|