"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Cordon Bleu Recipe

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

Joanne Leslie
Added: Sunday, January 4, 2009


6 whole chicken breasts
8 oz. swiss cheese
8 oz. ham, sliced thin
1 egg
1 tsp. paprika
Bread crumbs
1/4 tsp. garlic salt
6 tbsp. butter
1/2 cup dry white wine
1 chicken bouillon cube
1 tsp. cornstarch
1 cup half and half

Pound chicken to flatten. Place cheese and ham on to fit. Roll breast and fasten with a toothpick. Coat chicken with flour and roll in egg. Roll in bread crumbs with seasonings. Place in 9x13 pan with wine, bouillon, and melted butter and cook in a 350 oven for 45 to 50 minutes.

Remove chicken from pan when done. In pan, make sauce with drippings, cornstarch, and cream. Spoon sauce over chicken and serve.




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