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Teriyaki Chicken Cordon Bleu
Teriyaki Chicken Cordon Bleu
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
1135 minutes
Tender chicken thighs filled with savory ham and gooey cheese, rolled in teriyaki sauce and panko breadcrumbs for a crispy finish.
Ingredients:
  • 4 large skinless, boneless chicken thighs
  • 1 cup teriyaki sauce
  • 1 tablespoon tomato-based chili sauce
  • 4 servings butter-flavored cooking spray
  • 4 slices deli ham
  • 4 (1 ounce) pieces low-fat string cheese
  • 4 toothpicks
  • 1 cup panko bread crumbs
Instructions:
  • Sandwich the chicken thighs between sturdy plastic sheets on a flat surface. Use a meat mallet to gently flatten the chicken to 1/2-inch thickness.
  • Combine teriyaki sauce and chili sauce, then transfer the mixture to a resealable plastic bag. Add chicken, ensure it's well coated, remove any excess air, seal the bag, and refrigerate for 18 to 24 hours.
  • Preheat your oven to 350°F (175°C) and generously coat a 9x13-inch baking dish with butter-flavored cooking spray.
  • Take the chicken out of the marinade and gently shake off any extra. Dispose of the leftover marinade. Lay each chicken thigh flat, place a slice of ham on top of each thigh, followed by a string cheese. Roll up each chicken thigh around the ham and cheese, and secure with a toothpick. Repeat with the rest of the chicken.
  • Spray each bundle generously with butter-flavored cooking spray. Coat them in panko flakes by rolling them in the crumbs, then transfer to a prepared baking dish. Give the bundles a final light spray before baking.
  • Bake the chicken bundles for 35-40 minutes until fully cooked and the internal temperature reaches at least 165°F (74°C).

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