"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken Cordon Bleu Recipe

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

Ginger Proffitt


4 Chicken Breast halves, skinned and boned
4 thin slices Cooked Ham
4 thin slices Swiss or Gruyere Cheese
1 cup dry Italian Bread Crumbs
cup Oil
tsp. Salt
Ground Pepper
cup Flour
2 Eggs

1. Use clever or meat mallet, flatten each breast to about inch thick.
2. Place 1 slice of Ham and 1 slice of Cheese on each breast. Beginning at the narrow end, roll up, and press meat firmly together; secure with toothpicks.
3. In pie pan combine Flour, Salt, and Pepper. In second pie pan place Bread Crumbs. In small bowl beat Eggs.
4. Roll Chicken piece in Flour; shake off excess. Dip in Egg and roll in Bread Crumbs.
5. Let stand 20 to 30 minutes on wire rack to firm coating.
6. In heavy skillet, heat oil to 375. Fry chicken in hot oil until golden brown.
7.Drain on paper towel.
1. Melt over low heat 2 TBs. Butter.
2.Remove from heat and stir in 2 Tbsp. Flour. Stir in slowly 1 cup Milk. Add 1 chopped Shallot.
3. Cook and stir the sauce until thick and smooth.
4. Mix 1 Egg Yolk and 2 Tbsp. Cream together. Add a little sauce, stirring constantly, then add to the sauce and cook until well heated.
5. Add 2 Tbsp. grated Parmesan Cheese and 2 Tbsp. grated Gruyere Cheese. Stir until cheese is melted. Blend in blender to make smooth.

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