Chicken Cordon Bleu Bites

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It’s not whether you get knocked down, it’s whether you get up. –Vince Lombardi

Recipe source

Nuggets

  • 5 boneless, skinless chicken breasts
  • 8 ounces Swiss cheese, sliced
  • 7.5 ounces ham, sliced
  • 3 eggs
  • 1 teaspoon water
  • ½ cup all-purpose flour
  • 1 (6-ounce) box chicken stuffing mix, finely ground (or use Italian style bread crumbs)

Honey Mustard Dipping Sauce

  • 1 tablespoon yellow mustard
  • 1 tablespoon Dijon mustard
  • ¼ cup honey
  • ½ tablespoon lemon juice
  • 1/8 teaspoon onion powder
  • 1/3 cup mayonnaise

For honey mustard, combine all ingredients until well blended. Keep refrigerated until ready to serve.

For chicken cordon bleu bites, preheat oven to 350˚ F. Cut chicken breasts into thin, 1½-inch squares (if breasts are thick, slice them in half to thin them out). Cut cheese and ham slices into 1-inch squares. Sandwich cheese and ham between 2 slices of chicken. Poke a toothpick through the center of the stacked items. (The toothpick holds everything together when rolling the items in the flour, egg, and crumb mixtures.)

Beat eggs and 1 teaspoon water in a shallow bowl. Place flour in a separate shallow bowl, and bread crumbs in another bowl. Dip the cordon bleu bite in the flour mixture, then roll in the beaten egg mixture, and roll in the stuffing crumbs. Set on a greased cookie sheet. Slide the toothpick carefully out of the bite after placing it on the cookie sheet. After you have dipped all of the bites, spray them with butter-flavored cooking spray. Bake, uncovered, 20 minutes. Serve with honey mustard dipping sauce. Makes about 24 bites.

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