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"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 is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
chicken breast halves, pounded
provolone cheese
ham
dry mustard -- (I use Dijon mustard)
1 ½ cups dry bread crumbs
salt and pepper -- to taste
2 eggs -- slightly beaten
flour
¼ cup olive oil
¼ cup butter
1 cup dry white wine -- optional
Directions:
Directions:
Pound chicken breasts. Place cheese and ham (may add spinach too) in chicken. Add a little Dijon mustard on chicken and season with salt and pepper. Roll up with toothpicks. Refrigerate for 1/2 hour. In a bowl, beat eggs and add water. Combine flour and salt in another bowl and breadcrumbs in another bowl. Coat chicken with flour mixture. Dip in eggs, and then to breadcrumbs. (Can freeze at this point). Refrigerate for one hour or overnight. Heat oil and butter and brown for 10 minutes. Remove and bake at 350 for 1/2 hour or so. Cut and serve, remove toothpicks. Enjoy!

 

 

 

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