"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Chicken Cordon Blue Recipe

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

Contributor:  
Contributor:  
Kelly Cabana Derrico
Added: Sunday, November 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 Boneless/Skinless Chicken Breast
1 can cream of mushroom soup
1/2 c. milk
2 eggs
2 c. Italian bread crumbs
1 c. Parmesan cheese
1 tsp garlic powder
2 T. olive oil
4 slices deli ham
4 slices Swiss cheese
4 toothpicks

Directions:
Directions:
Pre-heat oven to 375 degrees.
Flatten chicken breast between wax paper with meat mallet. Mix both eggs in shallow dish. Mix bread crumbs, Parmesan cheese, and garlic powder together in a separate bowl. Set up chicken, egg bowl and bread crumb mixture in an assembly line for easier preparation. Dunk chicken breast in egg, lay out a piece of ham and cheese and then roll so ham and cheese are on inside. Close up chicken breast with toothpick. Repeat with remaining 3 chicken breast. Put olive oil in pan on medium - high (depending on electric or gas stove). Saute the rolled chicken breast on each side until browned. Once they are browned on each side, put into a baking dish. Mix can of mushroom soup with 1/2 c. milk together and pour over chicken breasts. Bake for one hour at 375.

Personal Notes:
Personal Notes:
I have changed up this recipe with using stuffing as a filler instead of ham & cheese. I also change up the cheese to provolone depending on what I have available or what I am in the mood for. Enjoy!

 

 

 

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