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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Cordon Bleu Recipe

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This recipe for Chicken Cordon Bleu, by , is from Pam's 2nd Cookbook "Maggie Mae's Still Cooking", 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!

Patty Garrison


4 Six ounce skinless, boneless chicken breasts

4 thin slices of prosciutto

4 slices Swiss cheese

Low sodium chicken broth

Bread crumbs


Stick of butter

Melt butter in a medium shallow baking dish

Pound chicken so it is 1/4 inch thick

Top each breast with a slice of prosciutto and slice of Swiss

Roll up jelly roll style and secure with toothpick

Roll in melted butter roll in flour

Roll in melted butter and roll in bread crumbs.

Put in backing dish and roll in melted butter again.

Bake at 325 degrees for 30 minutes or until juices run clear and tops are golden.

Personal Notes:
Personal Notes:
You can make a gravy and Id it to the pan by mixing chicken broth and cornstarch.




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