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Chicken Cordon Bleu Recipe

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

Diane Cushman- TTU Grants
Added: Wednesday, January 16, 2008


chicken breast halves, pounded
provolone cheese
dry mustard -- (I use Dijon mustard)
1 cups dry bread crumbs
salt and pepper -- to taste
2 eggs -- slightly beaten
cup olive oil
cup butter
1 cup dry white wine -- optional

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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