"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

CHICKEN CORDON BLEU  Recipe

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This recipe for CHICKEN CORDON BLEU , by , is from Sperry Christian , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Minnie Candy
Added: Friday, June 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 Whole chicken breasts, about 1 lbs.
4 thin slices fully cooked smoked ham or prosciutto
4 thin slices swiss cheese
cup all purpose flour
tsp salt
tsp pepper
1 egg, slightly beaten
cup dry bread crumbs
3 Tbsp vegetable oil
2 Tbsp water

Directions:
Directions:
Remove skin and bones from chicken breasts. Cut chicken breasts in half. Flatten each half to inch thickness by placing between waxed paper and pounding with meat mallet.
Place one slice ham and one slice cheese on each flatten chicken breast. Roll up carefully, beginning at narrow end. Secure with wooden picks. Mix flour, salt and pepper. Coat rolls with flour mixture. Dip rolls into beaten egg and roll in bread crumbs.
Heat oil in skillet over medium heat. Cook rolls in oil 5 to 10 minutes, turning until light brown. Add water. Cover and simmer about 10 minutes or until juices run clear, when pricked with fork. Remove wooden picks.

Number Of Servings:
Number Of Servings:
Serves 4

 

 

 

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