Chicken Cordon Bleu #3
INGREDIENTS:
6 Boneless; skinless chicken
-breast halves
6 sl Deli ham
6 sl Swiss cheese
1/2 c Flour
3 -(up to)
4 tb Butter
5 Fresh mushrooms; thinly
-sliced (I use more because
-I really like them)
1 c Water
2 Chicken bouillion cubes
2/3 c White wine
4 tb Flour
6 Boneless; skinless chicken
-breast halves
6 sl Deli ham
6 sl Swiss cheese
1/2 c Flour
3 -(up to)
4 tb Butter
5 Fresh mushrooms; thinly
-sliced (I use more because
-I really like them)
1 c Water
2 Chicken bouillion cubes
2/3 c White wine
4 tb Flour
Pound chicken with the flat edge of a mallet until 1/4 inch thick. Place a slice of ham and cheese on each breast and encase by rolling and tucking chicken around them. Secure with toothpicks. (I use a lot of toothpicks and then remove some after browning) Coat breasts in flour and brown in a skillet with butter. Remove and place in a baking dish. In the same skillet, add and heat water, bouillion cubes and mushrooms. Stir in wine and heat. Pour over chicken.
Bake at 350F for 1 to 1 1/2 hours.
Make a gravy from the juices and the 4 T. flour
Once browned in the skillet, the chicken can be refrigerated -
adjust baking time appropriately.
EAT-L Digest 4 July 96