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Nutrition Facts
Serving Size 381 g
(Approx. 4 Servings)
Amount Per Serving
Calories 900 Calories From Fat 330
% Daily Value*
Total Fat 36 g 55%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 285 mg 95%
Sodium 4510 mg 188%
Total Carbohydrate 79 g 26%
Dietary Fiber 3 g 12%
Sugars 2 g
Protein 61 g
Vitamin A 20% Iron 25%
Vitamin C 0% Calcium 60%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Blanco Cordon Bleu
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

3 medium H-E-B Natural Chicken Breasts
1 Lb H-E-B Easy Melt Queso Blanco Cheese
2 Tbsp kosher salt
5 Black Forest ham
2 cup(s) H-E-B All Purpose Flour
4 medium eggs
2 cup(s) H-E-B Panko Bread Crumbs
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Remove chicken from package and pat dry. Reserve chicken on a plate for stuffing later.
Cut cheese into 1 inch by 2 inch logs and reserve for stuffing. Stretch some plastic wrap across about 1 foot of space on a hard surface and lay chicken on plastic wrapping. A gallon Ziploc bag works well to place on top of chicken for pounding. Using a meat mallet, pound chicken to quarter inch thickness.
Once chicken is pounded out season with salt and start adding cheese and ham into the center. Roll the chicken up until everything is inside and nothing is falling out. Using a small sheet pan place rolled chicken logs into freezer for 10 minutes to allow chicken to harden.
While chicken is in the freezer, place flour, whisked eggs and bread crumbs in 3 separate bowls to create a breading station.
Preheat fryer to 350°F. Remove chicken from freezer and start breading. Dip chicken roll entirely in flour first, then egg and finish with the panko. Make sure entire roll is covered with breading.
Place breaded chicken rolls in the fryer and cook until chicken reaches 165°F internal temperature and looks golden brown, about 12 to 15 minutes. Chef's tip: If breading starts to get too brown remove and finish in the oven. Bake at 350°F to finish cooking.


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