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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Cordon Bleu Recipe

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This recipe for Chicken Cordon Bleu is from Cooper Hollow Ward Cookbook, 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:  
A Family Favorite for over 30 years!

2 whole chicken breasts, split, skinned, boned Sauce:
4 thin slices ham 1 10 oz. can cream of chicken soup
4 thin slices Swiss cheese 1/2 cup sour cream
Chopped parsley 1/4 cup milk
4 Tbsp. melted butter
2 eggs, beaten
Garlic powder
Onion powder
Salt, Pepper
Flour
Fine, dry bread crumbs
Directions:
Directions:
Pound chicken breasts until thin, brush with melted butter. Sprinkle with salt, pepper and parsley. Place a slice of ham and cheese on breast. Roll up jelly-roll style and fasten with toothpicks. Dredge in seasoned flour, then dip in beaten eggs, then in seasoned crumbs, patting them a little to make the crumbs adhere. Let stand in refrigerator for 20 minutes to 1 hour. Brown in oil on all sides. Place in baking dish; cover and bake at 350* for 1 hour.

Sauce: Combine all ingredients and heat over medium heat until boiling, being careful not to burn. Cover each chicken breast when serving and serve extra sauce on the side.

 

 

 

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