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Chicken Cordon Bleu Recipe

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This recipe for Chicken Cordon Bleu, by , is from Recipes My Mom Taught Me, 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!

Tena Van Rheen



8 skinless, boneless chicken breasts
8 slices ham
8 slices Swiss cheese
1 cup Bread Crumbs
Salt and pepper to taste


4 tbsp butter
4 tbsp flour
1 small onion, diced
1/2 lb sliced mushrooms (optional)
1 cup milk
8 oz sour cream
Salt and pepper to taste
1 – 2 tsp olive oil

Preheat oven to 350ª F.

Put bread crumbs in a shallow dish. Spray a baking dish with vegetable spray and set aside.

Place a chicken breast between 2 pieces of wax or parchment paper. Pound the chicken to 1/4“thickness. Continue until all chicken has been pounded.

Season with salt and pepper on each side. Place 1 slice of ham, and top with 1 slice of cheese. Roll up chicken , then roll in bread crumbs. Place in baking dish, seam side down.

Repeat with all chicken breasts.

Place baking dish in oven for 35 to 40 minutes.

While chicken is baking, prepare sauce.

Sauté onion and mushrooms until onions are translucent and mushrooms are tender. Set aside.

Melt butter in a sauce pan. Whisk in flour, and cook for 5 minutes, seasoning with salt and pepper.

Gradually add in milk, whisking continuously until smooth. Add onions and mushrooms. Over medium heat, bring to a slow boil, stirring occasionally. Add a tablespoon or two of the white sauce to the sour cream, and mix thoroughly. Pour the sour cream mixture back into the white sauce. Heat through, adjusting seasoning, if necessary.

When chicken is finished, serve over rice, with sauce.

Personal Notes:
Personal Notes:
This is a meal that looks and tastes like you've spent hours preparing - and actually takes next to no time.




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