Chicken cordon bleu #2

Yield: 6 Servings

Measure Ingredient
6 \N Boneless; skinless chicken breast halves
6 slices Deli ham
6 slices Swiss cheese
½ cup Flour (up to)
4 tablespoons Butter
5 \N Fresh mushrooms; thinly sliced (I use more because I really like them)
1 cup Water
2 \N Chicken bouillion cubes
⅔ cup White wine
4 tablespoons Flour

From: Rebecca Hessler <rhessler@...> Date: Fri, 5 Jul 1996 22:23:23 -0400 by Aunt Evie

Pound chicken with the flat edge of a mallet until ¼ inch thick. Place a slice of ham and cheese on each breast and encase by rolling and tucking chicken around them. Secure with toothpicks. (I use a lot of toothpicks and then remove some after browning) Coat breasts in flour and brown in a skillet with butter. Remove and place in a baking dish. In the same skillet, add and heat water, bouillion cubes and mushrooms. Stir in wine and heat. Pour over chicken.

Bake at 350F for 1 to 1½ hours.

Make a gravy from the juices and the 4 T. flour Once browned in the skillet, the chicken can be refrigerated - adjust baking time appropriately.

EAT-L Digest 4 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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