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Chicken Cordon Bleu Recipe

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

Rebecca Wollenburg
Added: Tuesday, September 6, 2005


4 boneless, skinless chicken breasts
4 Ham slices (sliced thinly)
4 Provolone cheese slices
1 egg
1 Tbsp. water
1 cup plain bread crumbs
1 cup flour
1/3 cup. Parmesan cheese
salt and pepper to taste

Butterfly each chicken breast horizontally so that you may add the fillings and fold them back together later on. Place a piece of ham and cheese on each chicken breast. Fold the chicken breasts back together so that the chicken appears almost as it did before being butterflied. If any of the ham and cheese pokes out, push them back inside as best as you can. Use toothpicks to keep the edges sealed.

Using 3 bowls or plates add the following ingredients:

Bowl one: Flour mixed with a sprinkling of salt and pepper
Bowl two: Beaten egg and water mixture.
Bowl three: Bread crumbs and parmesan mixture.

Dip and coat each breast into the flour mixture first, then the egg, and finally the bread crumbs.

Brush oil liberally onto a baking pan large enough to hold all the chicken breasts yet has extra room so that they do not touch one another. Bake the cordon chicken bleu for about 20 minutes on each side.

Number Of Servings:
Number Of Servings:




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