Chicken cordon bleu***

Yield: 1 servings

Measure Ingredient
\N \N - G. Granaroli XBRG76A MM:MK VMXV03A
1½ pounds Thin chicken cutlets
1 \N Slice ham per cutlet
1 \N Slice swiss chees per cutlet
1 can Cream of chicken soup
¾ cup White wine
\N \N Flour for coating
\N \N Oil and butter for frying

On each cutlet place a piece of ham and cheese. Roll and secure with a toothpick. Roll in flour. Melt butter in oil in frying pan. Brown rolled chicken on all sides. Place in ovenproof dish. When all rolls are browned and in the baking dish, stir soup (undiluted) and wine into drippings in pan. Mix well and pour over chicken. Partially cover and bake 30 min. at 350. Serve with noodles or rice and a colorful veg.

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