"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chicken Cordon Bleu Recipe

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

Pam Morrison
Added: Sunday, August 2, 2009


4 whole chicken breasts split, boned & skinned
8 (1 oz.) slices ham
8 (1 oz.) slices Swiss cheese
3 tbsp. parsley, minced
1/2 tsp. pepper
1 egg, beaten
1/2 cup bread crumbs
1/4 cup butter
1 (10 3/4 oz.) can cream of mushroom soup
8 oz. sour cream
1/3 cup dry sherry (optional)
1 (4 oz.) can sliced mushrooms

Place each chicken breast between 2 pieces of wax paper. Flatten to 1/4 inch thickness using a meat mallet or rolling pin. Place one slice each of ham and cheese on the center of each breast, sprinkle with parsley and pepper. Roll up lengthwise and secure with picks. Dip each breast in egg and then coat well with bread crumbs. Melt butter in heavy skillet and brown chicken on all sides. Remove chicken and place in a 12x8x2 baking dish, reserving drippings left in pan. Add remaining ingredients to pan drippings and stir well. Pour sauce over chicken and bake uncovered at 350 for 40 to 45 minutes.




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