Company chicken cordon bleu
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | eaches | Chicken breast halves; skinned and boned |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | White pepper |
| 2 | eaches | Eggs; beaten |
| 1 | cup | Milk |
| 4 | slices | (1 oz each) cooked ham; cut |
| 10¾ | ounce | Can Mushroom soup; undiluted |
| 8 | ounces | Carton commercial sour cream in half |
| 4 | slices | (1 oz each) Swiss cheese; cut in half |
| ⅓ | cup | All-purpose flour |
| 1⅓ | cup | Fine dry breadcrumbs |
| Vegetable oil | ||
| Mushroom sauce (optional) | ||
| 4 | ounces | Can sliced mushrooms; draind |
| ⅓ | cup | Dry sherry |
Directions
MUSHROOM SAUCE
Place each piece of chicken between 2 sheets of wax paper; flatten to ¼-inch thickness using a meat mallet or rolling pin. Sprinkle with salt and pepper.
Combine eggs and milk; brush chicken pieces with milk mixture.
Place a ham slice and a cheese slice in center of each chicken piece.
Brush top of cheese slices with milk mixture. Fold short ends of chicken over ham and cheese; roll up, beginning with one unfolded side. Secure with wooden picks. Dredge chicken in flour; dip in remaining milk mixture, and coat well with breadcrumbs. Cover and chill 1 hour.
Heat ½-inch oil in a heavy skillet to 350 degrees F; add chicken, and pan-fry over medium heat 20 minutes or until golden brown, turning frequently. Drain well. Serve with mushroom sauce, if desired.
Mushroom Sauce:
Combine all ingredients; cook over medium heat, stirring occasionally, until thoroughly heated. Yield: 2-½ cups.
From _The Southern Living Cookbook_ Compiled and edited by Susan Carlisle Payne. Oxmoor House, 1987 ISBN 8487-0709-5 Typos by Jeff Pruett Submitted By JEFF PRUETT On 05-01-95