Teriyaki Chicken Cordon Bleu

Recipe View Prepare the Chicken: Place the chicken thighs between two sheets of heavy plastic wrap on a solid surface. Using the smooth side of a meat mallet, pound the chicken to an even 1/2-inch thickness. (5 minutes)

Recipe View Marinate the Chicken: In a bowl, whisk together the teriyaki sauce and chili sauce. Transfer the marinade to a resealable plastic bag. Add the chicken, ensuring it's fully coated. Remove excess air and seal. Marinate in the refrigerator for at least 18 hours, or up to 24 hours. (18-24 hours)

Recipe View Preheat and Prepare: Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with butter-flavored cooking spray. (5 minutes)

Recipe View Assemble the Cordon Bleu: Remove the chicken from the marinade, discarding the remaining marinade. Lay each chicken thigh flat. Place a slice of ham on top of each thigh, followed by a piece of string cheese. Roll the chicken tightly around the ham and cheese, securing each roll with a toothpick. Repeat with the remaining chicken. (20 minutes)

Recipe View Coat and Bake: Lightly spray each chicken bundle with butter-flavored cooking spray. Pour the panko bread crumbs onto a shallow dish. Roll each bundle in the panko crumbs, ensuring they are fully coated. Place the coated bundles in the prepared baking dish. Lightly spray the bundles once more with cooking spray. (10 minutes)

Recipe View Bake to Perfection: Bake the chicken bundles in the preheated oven until cooked through and the juices run clear when pierced with a fork, approximately 35-40 minutes. An instant-read thermometer inserted into the center of the chicken should register at least 165 degrees F (74 degrees C). (35-40 minutes)

Recipe View Rest and Serve: Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful dish. Remove the toothpicks before serving.