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Chicken Cordon Bleu Recipe

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

Ann Moody
Added: Wednesday, December 31, 2008


2 whole chicken breasts, split, boned and skinned
1 1/2 T. minced fresh parsley
1 egg, slightly beaten
1/4 c. Italian bread crumbs
1 can cream of mushroom soup
4 oz. sliced mushrooms, drained
4 (1 oz.) slices boiled ham
1/8 tsp. ground pepper
4 (1 oz.) slices Swiss cheese
1/8 c. butter
8 oz. sour cream
1/2 c. dry sherry

Flatten chicken to 1/4 inch thickness. Place one slice of ham and 1 slice of cheese in center of each chicken piece. Sprinkle evenly with parsley and pepper. Roll up lengthwise and secure with wooden picks. Dip each chicken breast in egg; coat well with bread crumbs on all sides. Brown in butter. remove chicken to a casserole dish, reserve drippings. Mix soup, sour cream, sherry and mushrooms in pan with drippings. Pour sauce over chicken, bake uncovered at 350 for 40-45 minutes.




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