Scott bairstow's chicken cordon bleu

Yield: 4 Servings

Measure Ingredient
4 \N Boneless, skinless chicken breast halves (about 1 1/4 pounds)
4 \N Thin slices prosciutto
4 \N Thin slices Swiss cheese
¼ cup Chopped and seeded tomato
¼ cup All-purpose flour
1 \N Egg, lightly beaten
1 teaspoon Water
½ cup Dry,seasoned breadcrumbs
2 tablespoons Butter
2 tablespoons Vegetable oil

Gently pound each chicken breast to about ⅜ inch thickness between two sheets of waxed paper. Cover half of the underside of each chicken breast with 1 slice of prosciutto and cheese. Sprinkle each with 1 tbsp. of chopped tomato, leaving a small space around the edge for the seal. Fold the chicken breast in half and press to seal. Make a ⅛ inch cut along the folded edge of the breast to prevent the packet from opening during cooking. Dip each packet in flour, then in a mixture of beaten egg and water, and then in the breadcrumbs. In a heavy skillet, heat half the butter and oil over medium heat. Place chicken packets in skillet and cook for 7 to 10 minutes. Turn and cook additional 5 to 7 minutes or until chicken is browned on both sides, adding more butter and oil as necessary.

Chicken is done when no longer pink inside and juices run clear. Per serving: 535 calories, 60 g protein, 24 g fat, 17 g carbohydrate Yield: 4 servings Typed in MMFormat by cjhartlin.msn@... Source: TV Guide March 27, 1999

Posted to MM-Recipes Digest V4 #10 by cjhartlin.msn@... on Mar 26, 1999

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