"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Chicken Cordon Bleu Recipe

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

Contributor:  
Contributor:  
Jaime McGrew
Added: Monday, January 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 Chicken Breasts (skinnless)
1 med Onion (chopped)
1 med Apple (peeled and chopped)
1/2 c Cranberries
1 c Diced Ham
1 c Bisquick or Flour
1/2 tsp Garlic Pepper
1/2 tsp Adobo
1/2 tsp Salt
1/2 c Butter (stick)
1/4 tsp Salt
1/4 tsp White Pepper
1/4 tsp Thyme
1/2 c White Wine (port wine is the best)
1 c Swiss Cheese (shredded)
1 c Parmesan Cheese (Shredded)
1 c Heavy Cream
1 c Bread Crumbs
1 box Bow Tie Pasta

Directions:
Directions:
If chicken is large, beat it thin and then cut into half. In a small bowl, mix Bisquick, garlic pepper, adobo and salt. Bread chicken in mixture and brown on medium heat with 4 tsp butter and 1/4 tsp olive oil. In a small pot, boil pasta until done. In a small pot, saute onion and apple until tender. Season with salt, thyme and white pepper. Add cranberries and ham. Add wine and simmer until reduced by half. Slowly stir in heavy cream and simmer for about 5 mins. Add both cheeses and 1 tsp of butter cut into pieces. The sauce should thicken. In a large dish, layer with pasta, chicken and then sauce. Sprinkly bread crumbs and parmesan cheese. Bake for 20 mins.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 Mins
Personal Notes:
Personal Notes:
This is also good with Ritz Crackers in place of bread crumbs.

 

 

 

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