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Chicken Cordon Bleu Recipe

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

Helen Halls
Added: Sunday, September 14, 2008


6 chicken breasts
swiss cheese
1 c. corn flake crumbs
1/2 c. Parmesan cheese
1/2 tsp. garlic powder
2 cans cream of celery soup
1 can chicken broth or bouillon
1/8 tsp. lemon juice

Bone and skin 6 chicken breasts. Pound breasts into fillets between waxed paper. Salt and pepper each side. Layer a thin slice of ham and swiss cheese in each fillet. Roll up and secure with toothpicks. Mix together corn flake crumbs, Parmesan cheese and garlic powder. Dredge meat and cheese roll this in corn flake mixture. Brown breaded rolls in butter. Place in baking dish. Mix together celery soup, chicken broth and lemon juice. Pour soup mixture over top of meat. Cover tight and refrigerate. Bake 30 to 40 minutes at 350 uncovered.




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