"The belly rules the mind."--Spanish Proverb

Company Chicken Cordon-Bleu Recipe

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

Heather Lawrie Smith
Added: Saturday, November 17, 2007


8 chicken breast halves, skinned and boned
1/4 teaspoon salt
1/4 teaspoon white pepper
2 eggs, beaten
1 cup milk
4 (1oz) slices cooked ham, cut in half
4 (1oz) slices Swiss cheese, cut in half
1/3 cup flour
1 1/3 cups fine dry breadcrumbs
vegetable oil
mushroom sauce, optional
Mushroom Sauce:
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1 (8oz.) carton sour cream
1 (4oz.) can mushrooms, drained
1/3 cup sherry

For chicken: Place each piece of chicken between 2 sheets
of wax paper; flatten to 1/4 inch thickness using meat mallet
or rolling pin. Sprinkle with salt and pepper. Combine eggs
and milk; brush both sides of chicken pieces with milk
mixture. Place a piece of ham and a piece of cheese in
center of each chicken piece. Brush top of cheese slices with
milk mixture. Fold ends over ham and cheese; roll up,
beginning with long side. Secure with wooden toothpicks.
Dredge chicken in flour; dip in remaining milk mixture, and
coat well with breadcrumbs. Cover and chill 1 hour. Heat 1/2
inch oil in a heavy skillet; add chicken and pan fry over
medium heat 20 minutes or until golden brown, turning
frequently. Drain well and serve with mushroom sauce made
by combining ingredients in saucepan and heating.
Note: I would only brown chicken in fry pan then transfer to
baking dish to finish off. Also good with hollandaise sauce.




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