"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Cordon Bleu Recipe

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This recipe for Chicken Cordon Bleu, by , is from International Women's Club of Bishkek Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bonnie Spellmeyer
Added: Sunday, May 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 skinless chicken breast
6 slices Swiss cheese
6 slices ham
3T flour
1 tsp. paprika
1/2c bread crumbs
1 tsp. salt
4T butter
4T olive oil
1/2c dry white wine or chicken broth
1 tsp. chicken bouillon granules
1 T cornstarch
1c heavy cream.

Directions:
Directions:
Pound chicken breast to 1/4" thick. Place a slice of cheese and a slice of ham on the breast. Start at on end of the breast and roll to the other folding in the ends when rolled. Secure with tooth picks. Mix the flour, paprika and bread crumbs together in a bowl large enough to fit the rolled chicken. Dip the chicken in egg wash (egg beaten with water) and then roll in the bread crumb mixture to coat.
Heat the butter and olive oil in a skillet. Cook the chicken on all sides until browned. Remove from skillet and place in an oven pan. Cook in oven for 30 minutes at 350F (175C). Meanwhile, add the wine or chicken broth and bouillon to the skillet and simmer. Add cornstarch blended with the cream to the skillet and cook, stirring until thickened.
Remove chicken from oven and serve sauce over top.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Chicken can be simmered in the sauce on the stove top if desired. Add the corn starch and cream blend after chicken has simmered on the stove top for 15 minutes. Then cook and stir until sauce has thickened.

 

 

 

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