Chicken breasts cordon bleu

Yield: 8 Servings

Measure Ingredient
4 larges Chicken breasts; boned, skinned and halved
4 slices Boiled ham; thin, halved
4 slices Swiss cheese; thin, halved
1 \N Egg (up to)
3 tablespoons Water
½ cup Fine bread crumbs
½ cup Flour
½ cup Parmesan cheese
2 tablespoons Drippings; strained
2 tablespoons Flour
1 cup Chicken broth
\N \N Oil

Flatten breasts with rolling pin, rolling between waxed paper until thin.

Sprinkle with salt and pepper. Put ½ slice ham and cheese on each piece, tuck in sides and roll like a jelly roll. Fasten with toothpicks. Combine egg and water and beat well. Combine crumbs, Parmesan and flour. Dip chicken in egg, then in crumbs. Fry in about 1 inch oil on medium heat until brown. Drain. Heat drippings, sprinkle in 2 tablespoons flour, allowing flour to brown, but not burn. Slowly pour in broth, stirring until sauce thickens. Serve over chicken or pass as an accompaniment.



From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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