"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Cordon Bleu Recipe

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

Contributor:  
Contributor:  
Ann Moody
Added: Wednesday, December 31, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 whole chicken breasts, split, boned and skinned
1 1/2 T. minced fresh parsley
1 egg, slightly beaten
1/4 c. Italian bread crumbs
1 can cream of mushroom soup
4 oz. sliced mushrooms, drained
4 (1 oz.) slices boiled ham
1/8 tsp. ground pepper
4 (1 oz.) slices Swiss cheese
1/8 c. butter
8 oz. sour cream
1/2 c. dry sherry

Directions:
Directions:
Flatten chicken to 1/4 inch thickness. Place one slice of ham and 1 slice of cheese in center of each chicken piece. Sprinkle evenly with parsley and pepper. Roll up lengthwise and secure with wooden picks. Dip each chicken breast in egg; coat well with bread crumbs on all sides. Brown in butter. remove chicken to a casserole dish, reserve drippings. Mix soup, sour cream, sherry and mushrooms in pan with drippings. Pour sauce over chicken, bake uncovered at 350 for 40-45 minutes.

 

 

 

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