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Caramel Chicken Cordon Bleu Recipe

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This recipe for Caramel Chicken Cordon Bleu, by , is from Charlotte's Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Katie Matthews


Stuffing of Chicken:
1/2 cup chopped onion
1 egg lightly beaten
3 TBS melted butter, divided
1/4 cup chopped parsley 
1 pkg (10 oz) frozen spinach thawed and squeezed dry
16 oz part skim ricotta cheese
6 boneless chicken breast halves ( or more if you like)
1/2 tsp dried leaf oregano
1/2 tsp dried leaf basil 
Pepper according to taste
Ground paprika

1/2 stick of butter
1 cup Brown sugar
1/2 cup of half and half cream
Pecans (optional)

Sautee 1 onion in 1 TBS butter over medium heat until tender about 10 min. Combine with spinach, ricotta, egg, parsley,oregano,basil,pepper. mix well.

Pound each chicken breast to flatten evenly. Place approx 2 TBS mixture onto each chicken breast. roll up and fasten with toothpicks. 

Place in 1 layer into sprayed glass baking pan. Sprinkle with paprika and drizzle with remaining butter.  Bake at 350 for 40-45 min or until golden brown and chicken is cooked through. 

In sauce pan Melt half stick of butter and 1 cup of brown sugar and half and half cream. Bring to a boil.  Remove from heat and add pecans. Pour sauce over chicken and return to over for 10 more min. 

Number Of Servings:
Number Of Servings:
serves 6 people




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