Saturday, September 20, 2008

Chicken Cordon Bleu

4-6 boneless chicken breasts: Take skin off. Pound meat w/edge of saucer or meat mallet until thin.

Thin slice of ham---stripped in pieces

Make cubes of Swiss cheese about 1”x3/4”. (Small enough to fit inside chicken breast). Wrap ham around cheese. Put ham-wrapped cheese in center of chicken breast. Fold chicken around ham and cheese. Secure with toothpicks (so no ham or cheese shows.

Beat 1 egg. Set aside. Melt 3 Tbsp. margarine in baking dish. Add parmesan cheese to 1 c. cornflakes, which have been make into crumbs. Roll chicken pouches in egg, then corn flake crumbs and/or seasoned bread crumbs. Roll chicken in butter so all sides are buttered.

Bake for 35-40 minutes at 350-375 F.

Sauce for Cordon Bleu
Combine 1 can cream of mushroom and ½ c. water. Heat in double boiler until hot. Add ½ c. sour cream (or Imo). Blend well. Do not boil. Spoon over chicken.

Tips for Cordon Bleu
Use largest chicken breasts. Bone chicken with thumbs and pound with saucer or bowl. Cup ends of chicken around cheese and ham to close it. Make bread crumbs in blender. Season w/parmesan, paprika, onion, garlic, salt, pepper. Cut cheese into cubes

Can be rolled, put in refrigerator until ready to bake

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