Chicken Cordon Bleu Steak House Style Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 ea whole chicken breasts (boneless & skinless)
1 (8oz) pkg Swiss cheese
1 (8oz) pkg smoked ham
6 Tbsp butter
3 Tbsp flour
2 eggs, beaten
Béarnaise Sauce, Knorr
1/4 cup bread crumbs
mushrooms, assorted
pineapple slices
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Directions: |
Directions:Spread chicken breasts flat and pound with a mallet if necessary to 1/2” to 1/4” thickness. Use waxed paper to place the chicken in while pounding. Fold cheese and ham slices to fit the middle area of the chicken breast. Fold and fasten chicken with toothpicks. Coat chicken with flour and dip into beaten eggs. Transfer from eggs into bread crumbs and cover completely. In skillet over medium heat, meal butter till frothy and sauté chicken breasts till browned on all sides. Transfer to oven for 30 minutes in a 350 degree oven or until juices run clear. Prepare Béarnaise sauce and mushrooms (all types – whatever is your favorite). Sauté pineapple rings and place on chicken breast and cover with the sauce. Fried German potatoes and a green salad go nicely. |
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Personal
Notes: |
Personal
Notes: This recipe is from a restaurant that Scott, I and our friends frequented in Germany - Pruem Steakhouse.
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