"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Brian's Chicken Cordon Bleu Recipe

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

Maura Doherty
Added: Wednesday, May 31, 2006


6 chicken cutlets sliced in half (12 cutlets pounded thin)
1/2 tsp. salt
1/4 tsp. pepper
6 slices Swiss cheese
6 slices ham
2 eggs beaten with 4T. cold water
1/2c. flour
1c. breadcrumbs
3T. olive oil
3T. butter
1c. beef or chicken broth
1 tsp. Bovril
1 tsp. tomato paste
1/2c. Marsala or Madeira wine
1T. corn starch
2T. water

Preheat oven to 375 degrees. Season chicken w/salt and pepper. Place 1 slice of ham and 1 slice of cheese between 2 pounded chicken breasts (like sandwich). In a bowl, beat eggs with cold water. Dredge "chicken sandwich" in flour - egg - bread crumbs until all parts are covered with crumbs. Heat skillet w/olive oil and butter. Brown on both sides - at least 2 minutes each. Transfer to flat baking pan. Bake for 10 minutes at 375 degrees.
Combine broth, Bovril, tomato paste and wine in saucepan; bring to a boil. Blend cornstarch with water. Lower flame under sauce and add cornstarch, stir constantly - allow to thicken. Pour sauce over chicken.




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