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Chicken Cor don Bleu Recipe

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This recipe for Chicken Cor don Bleu, by , is from A Bun In the Oven , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Cowley
Added: Thursday, December 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 Chicken breast-boneless, skinless
1/4 pound of shaved ham
6 slices of Swiss cheese
1-2 cups of cheddar cheese
3 tablespoons butter
6 tablespoons flour
1/4-1/2 cup of milk
toothpicks
1 egg
2 cups bisquick

Directions:
Directions:
Place thawed, raw chicken into large ziplock bags. Taking a meat mallet (hammer) beat the chicken until is is 1/4 inch thick. Remove the chicken from the bag. Place a small amount of the ham and the Swiss cheese in the middle of the chicken, then fold it over and toothpick to close them. It usually takes 3 toothpicks per chicken breast. Lightly dust the chicken with bisquick, then beat the egg (and you may add garlic and onion powder, salt and pepper to the egg mixture), and dip the chicken into the egg mixture, and then place it back into the bisquick mixture, thoroughly emersing the chicken with the bisquick. In a deep fat fryer, using peanut oil or canola, cook the chicken until it floats. If I'm making several, I drain them and then place them in the oven at 275 degrees to keep fresh and crisp.

Cheese sauce- melt the butter in a sauce pan, add flour, stir with a whisk, now add half of the milk, stir. This is a basic white sauce! Now add the rest of the Swiss cheese alternating with the cheddar cheese, continue stirring, adding milk as needed. It should appear as a gravy. You may add salt and pepper as needed. Place chicken on plate, drizzle cheese sauce over it, allowing chicken to peak out of cheese on both ends.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
This is my grandma Thompson's cheese sauce recipe, I also use it over steamed veggies, it's sooo good!

 

 

 

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