"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken Cordon Bleu Recipe

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

Contributor:  
Contributor:  
Marj Jensen
Added: Thursday, January 31, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 whole chicken breasts, split, skinned and boned
3 slices swiss cheese cut in half
3 slcies boiled ham cut in half
2 tbsp margarine
1 can cream of chicken soup
1/4 cup milk
chopped parsley

Directions:
Directions:
flatten chicken breast with flat slide of knife. Top each with 1/2 slice of ham and cheese, secure with toothpick. In skillet, brown chicken side down in butter. Stir in soup and milk mixture. Cover and cook over low heat 20 minutes. Stir gently now and then. Top with parsley.

 

 

 

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