Chicken cordon bleu ii
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | eaches | Chicken breasts, boned |
| 6 | eaches | Thin slices ham |
| 2 | cups | Swiss cheese, grated |
| 1 | each | Egg |
| 1 | can | (medium) crushed pineapple, |
| 1 | cup | Brown sugar |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Cornstarch |
| 1½ | teaspoon | Cooking oil |
| 1 | tablespoon | Water |
| 1 | x | Flour |
| 1 | x | Bread crumbs |
| ½ | cup | Water |
| ¼ | cup | Sherry |
| 4 | tablespoons | Butter |
Directions
SAUCE
Preheat oven to 325 F.
1. Pound chicken breasts to approximately ¼" thickness (without tearing), top with 1 slice ham, and ⅓ cup swiss cheese. Roll up carefully, tucking in ends as you roll.
2. Combine egg, cooking oil and water in a small bowl. Roll chicken in flour, then in egg mixture and then in bread crumbs.
3. Place in pan and bake 325 F. for 20-25 minutes.
4. While chicken is baking, prepare sauce by combining pineapple, brown sugar and lemon juice. Cook on medium heat until bubbly; turn down heat to simmer.
5. Add cornstarch with water slowly until slightly thick.
6. Add sherry and butter. Serve hot over cooked chicken.