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Chicken Cordon Bleu Recipe

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

Contributor:  
Contributor:  
Julie Moore
Added: Monday, January 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 Whole chicken breasts
4 slices thin boiled ham
4-1/2 oz. sliced Swiss cheese (or mozzarella)
2 eggs, beaten
3/4 cup fine dry bread crumbs
1/4 tsp. fresh Parmesan cheese
1 T. dried parsley flakes or fresh snipped parsley
1/2 envelope garlic and cheese dressing mix (Good Seasons)
1 can (10 oz.) cream of chicken soup
1/2 cup sour cream

Directions:
Directions:
Use frozen, boneless and skinless chicken breasts. After thawing, put them between two layers of cling wrap and pound them until they are thin. Cut the ham the same size as the cheese slices. Lay out each chicken cutlet, and place the ham and cheese slices in the center. Roll the meat up, tucking in the sides of the meat as you roll. This will keep the cheese from oozing out later as the meat gets hot. Secure the roll with toothpicks. Dust the chicken rolls with flour and dip into the beaten eggs. Cover the meat with the mixture of breadcrumbs, Parmesan cheese, parsley and garlic cheese dressing mix. Chill for about one hour. About one hour before serving time, fry the rolls in hot oil until lightly browned. Drain the meat on absorbent paper towels. Place the chicken on a baking sheet and bake at 325 for 30 to 45 minutes. When the meat is thoroughly cooked, remove as many toothpicks as possible, then place the rolls on a warm platter. Make a sauce by heating the soup concentrate and the sour cream (may also add 1 tsp. lemon juice.) Garnish with parsley and paprika.

 

 

 

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