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Chicken Cordon Bleu Recipe

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

Contributor:  
Contributor:  
Monica Blood
Added: Tuesday, November 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 whole chicken breasts, halved
8 thin slices cooked ham (baked or boiled ham may be used)
4 slices Swiss cheese, cut into fingers about 1 1/2 inches long and 1/2 inch thick
salt and pepper
thyme and rosemary
1/4 cup melted butter or margarine
1/2 cup crushed cornflake crumbs

Sauce: (double if wanted)
1 can cream of chicken soup
1/2 cup sour cream
juice of 1 lemon (about 1/2 cup)

Directions:
Directions:
Skin and bone chicken breast halves. Place each half between two sheets of plastic wrap, skinned side down, and pound with metal mallet to about 1/8 inch thickness. Place ham slice on each chicken and on top of ham place finger of cheese. Sprinkle lightly with seasonings. Roll ham and jelly-roll style, then roll each chicken breast with ham and cheese inside. Tuck in ends and seal well. Tie rolls if necessary or fasten edges with toothpicks. Dip each roll in melted butter, then roll in cornflake crumbs, turning to thoroughly coat each roll. Place rolls in a 9 x 13 inch baking dish. Bake uncovered, in a 400F oven for about 40 minutes, or until chicken is golden brown. Serve with cordon bleu sauce. Makes 6-8 servings. Good with rice.

Sauce:
Blend ingredients and heat. Serve over chicken rolls. Makes about 2 cups or 8 servings of 1/4 cup each.

Personal Notes:
Personal Notes:
I use skinless, boneless chicken breast, it eliminates one step. I hate de-boning and skinning chicken.

 

 

 

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