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Chicken Cordon Bleu Recipe

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

Tina Loftin Smith
Added: Tuesday, November 25, 2008


4 skinless, boneless chicken breast halves (about 1 pound total)
4 slices prosciutto or fully cooked ham
4 slices swiss cheese
3 tbsp butter
1 cup sliced mushrooms
1 clove garlic, crushed
2 tbsp all purpose flour
tsp ground nutmeg
1 cup milk
2 tbsp dry white wine

Rinse chicken; pat dry. Place each breast between two pieces of plastic wrap. Pound lightly into a rectangle about 1/8 inch thick. Remove plastic wrap.
Place a slice of prosciutto or ham and a slice of cheese on each chicken piece. Fold in the bottom and sides; roll up. Secure with wooden toothpicks.
In a 10 inch skillet cook rolls in 1 tbls of butter over medium-low heat for 20 minutes or till tender and juices run clear. Turn to brown evenly. Remove toothpicks.
In a small saucepan melt the remaining butter, add mushrooms and garlic. Cook and stir until tender. Stir in flour and nutmeg. Add milk. Cook and stir till thickened and bubbly. Cook and stir 2 more minutes. Stir in wine.
Variation- coat uncooked chicken rolls in egg/milk and coat with flour and breadcrumbs. Place on baking sheet, bake at 350 degrees for about 20 minutes until chicken is tender.




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