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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chicken Cordon Blue Recipe

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This recipe for Chicken Cordon Blue is from The Hillsborough Food Pantry 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:  
4 Boneless/Skinless Chicken Breast
1 can cream of mushroom soup
1/2 c. milk
2 eggs
2 c. Italian bread crumbs
1 c. Parmesan cheese
1 tsp garlic powder
2 T. olive oil
4 slices deli ham
4 slices Swiss cheese
4 toothpicks
Directions:
Directions:
Pre-heat oven to 375 degrees.
Flatten chicken breast between wax paper with meat mallet. Mix both eggs in shallow dish. Mix bread crumbs, Parmesan cheese, and garlic powder together in a separate bowl. Set up chicken, egg bowl and bread crumb mixture in an assembly line for easier preparation. Dunk chicken breast in egg, lay out a piece of ham and cheese and then roll so ham and cheese are on inside. Close up chicken breast with toothpick. Repeat with remaining 3 chicken breast. Put olive oil in pan on medium - high (depending on electric or gas stove). Saute the rolled chicken breast on each side until browned. Once they are browned on each side, put into a baking dish. Mix can of mushroom soup with 1/2 c. milk together and pour over chicken breasts. Bake for one hour at 375.
Personal Notes:
Personal Notes:
I have changed up this recipe with using stuffing as a filler instead of ham & cheese. I also change up the cheese to provolone depending on what I have available or what I am in the mood for. Enjoy!

 

 

 

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