Wednesday, March 23, 2011
Chicken Cordon Bleu
6 chicken breasts with the fat removed, pounded flat
6 slices Swiss cheese
6 slices ham (Black Forest is my favorite)
2 eggs, beaten
2 cups bread crumbs (I used Panko)
2 cans sweetened condensed milk
3 cups milk
Pound chicken breasts until flat. Salt and pepper each chicken breast. Place a slice of ham and a slice of cheese on the flattened chicken breast. Roll chicken breast starting with wide side. Secure with two toothpicks. Dip in beaten egg and then in bread crumbs. Place in greased pan. Continue with all chicken, cheese and ham.
Combine soup and milk and stir until smooth. Pour over chicken. Bake at 350 for 1 hour; or until chicken is no longer pink.
I served this with fresh asparagus, ranch new potatoes and a spinach salad. Delicious!
Pound your chicken until flat.
Assemble your ingredients. You don't want to mess with packages because your hands will be mungy (is that a real word? My dad uses it all the time...it means goopy.
Our last name wasn't Webster for a reason)
Lay out a chicken breast, top with a slice of ham and a slice of Swiss cheese. Roll it up.
Secure with two toothpicks.
Then dip it in beaten eggs and breadcrumbs.
Place it in a greased baking dish.
Top with Cream of Chicken soup mixture. Bake at 350 for about an hour. Bon Appetit
chicken main dish 0 Comments