Sunday, September 13, 2009

chicken cordon bleu

Chicken Cordon Bleu a variation of recipes
8 boneless, skinless chicken breasts
8 slices good Swiss cheese
1 8 oz pkg quality ham slices
fine bread crumbs
2 eggs
1/2 cup milk
salt and pepper
Seasoned flour

Pound chicken breast between plastic wrap until very thin.
Place slice of cheese in center of each breast.
divide ham into 8 portions and tear into small pieces.
Place over cheese
Fold outer edges over ham and cheese. Carefully roll each breast and secure with a tooth pic or two as needed to create a neat little bundle.
Beat milk and eggs till light and well blended. Set aside.
Mix 1 cup flour with 1 tsp salt and 1/2 tsp pepper
Dip bundles in egg mixture, then roll in flour
Dip in egg mixture a second time and roll in bread crumbs.
Place on a lightly greased baking sheet
Bake in a 325 degree oven about 40 minutes or until golden brown. Serve with roasted small red potatoes in dill butter and fresh steamed broccoli. It is to die for.

Review: This was a simple recipe. I did not roll the chicken, I simply dredged in egg, flour, egg, and bread crumbs then placed ham and cheese on top. Covered the last 10 minutes of cooking and cooked it for 50 minutes. Simple variations, great time saver.

1 comment:

  1. I like to spread dijon mustard on the chicken breast then add the ham and cheese, it gives it a tang that I love! Great recipe!