Baked Italian Chicken Cordon Bleu by Rock Recipes
Tender, juicy chicken breasts conceal a hidden treasure of capicola ham and oozing melted provolone cheese in a dinner party recipe to impress. This is the kind of dish that I like to serve at dinner parties simply because it can be prepared well in advance and then popped into the oven before your guests arrive. These were large breasts and still only took about an hour to cook completely, so there’s plenty of time for pre-dinner nibbles and drinks and an appetizer course too if you choose.
Hi, I’m Barry Parsons, a dad, a husband, a perennial student and a life long food obsessive. I’ve been blogging the best food and photos from my St. John’s, Newfoundland kitchen since 2007. What started out as a hobby home cooking and baking blog has grown to a collection of 1300 recipes and original photos with almost 200,000 social media followers.
Breakwater Books will be publishing my first cookbook of family focused, accessible recipes for cooking and baking in the Fall of this year. Our recipes are designed for real families who need to get dinner on the table each night, like to kick back and enjoy a slow cooked Sunday supper and on occasion, love the indulgence of great baking and decadent desserts. Rock Recipes shows you how our family does it and how you can too.
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