"The belly rules the mind."--Spanish Proverb

Chicken Cordon Bleu Recipe

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This recipe for Chicken Cordon Bleu, by , is from The Not So Little Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julia Little

Category:
Category:

Ingredients:  
Ingredients:  
2 boneless skinless chicken breast halves cut in half and sprinkled with salt
4 ounces thin sliced ham. I like ham off the bone or Virginia ham
4 ounces Swiss cheese.
1 egg
1 Tbsp milk
1/2 tsp salt
1 cup plain dry bread crumbs

Directions:
Directions:
Salt the chicken breast and place each between plastic wrap and pound with the flat side of meat tenderizer until they are an even 1/2 inch thick. place 1 ounce of ham on each chicken piece and then a 1 ounce chunk or slice of Swiss Cheese on top of the ham. Roll up each piece and wrap in plastic wrap so they keep their shape and allow to sit in the refrigerator for 1 hour or more.
Beat egg with the milk and 1/2 tsp salt in a shallow wide dish for dipping. Place the bread crumbs in a second wide shallow plate.
Dip the rolls of chicken in the egg mixture and then roll in bread crumbs and allow to rest at least 1/2 hour.
Place chicken in a lightly oiled cookie sheet and bake 350 oven for 30 -35 minutes until golden brown and bubbling.
Serve.

Personal Notes:
Personal Notes:
This one is for you Emily. You always asked for this on your birthday.

 

 

 

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