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"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 is from Recipes from the EIDNESS-NABERHOOD, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-8oz. boneless skinless chicken breasts
½ lb. Gruyere or Swiss cheese, shredded or sliced
2 T. parsley flakes
2 T. dried chives
½ tsp. white pepper, divided
8 oz. deli sliced ham
⅓ cup corn starch
1 egg, slightly beaten
½ cup corn flakes, crushed
½ cup chicken broth
½ cup dry white wine
½ cup cream
Directions:
Directions:
Preheat oven to 375°. Using the smooth side of a meat mallet pound meat to a uniform thickness of about ¼ inch between plastic wrap. In small a bowl combine cheese, 1 T. chive, 1 T. parsley, ¼ tsp. pepper. Lay
1 slice of ham on each breast. Sprinkle with cheese mixture. Roll up and secure with toothpicks. Combine corn starch, salt and remaining pepper. Dip rolls into corn starch mixture, then into egg. Roll in cornflake crumbs. Place seam side down in sprayed 9x12 baking dish. Pour chicken broth into bottom of pan. Bake about 45 minutes to 165° inside. Place rolls on a serving platter. Pour drippings into a small saucepan on
medium heat. Add wine and cook 2 minutes. Gradually stir in cream. Cook stirring constantly, until thickened about 5 to 7 minutes. Stir in remaining chives and parsley. Drizzle sauce over chicken and serve. Makes 4 servings.
Personal Notes:
Personal Notes:
“Let them offer sacrifices of thanksgiving and sing joyfully about his glorious acts.” Psalm 107:22

 

 

 

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