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Chicken Breasts Cordon Bleu Recipe

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This recipe for Chicken Breasts Cordon Bleu, by , is from The McElmury Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charlotte Volkman
Added: Sunday, November 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 pound Monterey Jack cheese
3 whole chicken breasts, boned
3 slices lean bacon
3/4 cup sour cream
chopped pimento, minced parsley
6 slices Canadian bacon/ham
1 can cream of mushroom soup
1/4 cup tomato paste

Directions:
Directions:
Grate 1/2 cup Monterey Jack cheese. Cut remaining cheese into 6 sticks about 6 inches long. Place chicken breasts on counter, skin side down. Top each with Canadian ham/bacon and a stick of cheese. Roll Chicken around cheese and place seam side down in a 2 quart baking dish. Top each with 1/2 slice of bacon. Mix soup with grated cheese, sour cream and tomato paste. Spread evenly over the chicken rolls. Sprinkle with parsley. Bake uncovered at 350 for 1 hour, 15 minutes.

Personal Notes:
Personal Notes:
"In today's day and age, I would use skinless boneless chicken breasts (this is an old recipe). We must take short cuts to make things healthier nowadays. Also imitation sour cream is acceptable!!!!"

 

 

 

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