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Chicken Cordon Bleu
did you know???
April 4th is National Cordon Bleu Day
Chicken Cordon Bleu
Ingredients:
4 Boneless chicken breasts
1/4 c sliced cooked ham
1/4 c sliced swiss cheese
1 clove garlic; crushed
2 tb white wine
Salt and pepper to taste
1/4 c flour; seasoned with salt .. and pepper
1 lg egg;
Beaten with:
1 tb oil
1/2 c breadcrumbs
1/4 c oil
5 tb
butter
Place chicken skin side down. With a sharp knife cut a shallow slit down center of each without cutting through to skin. Pound out chicken breasts with meat mallet. On each breast, layer ham and cheese. Drizzle wine. Season well. Wrap breast to enclose ham, cheese, and garlic. Diaper the skin to hold closed (using a toothpick if needed..)
Refrigerate for 30 minutes.
Coat breasts well with seasoned flour, brush with beaten egg and oil, then roll in bread crumbs.
Heat oil in frying pan. Add butter and when butter is foaming, cook chicken until tender, golden brown and crisp.
Drain on paper towels and serve.
Yield: 4 Servings
..and more wonderful recipes and ideas...
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Copyright 2000-2006 Home Baked Memories
Contact the Webmistress: Granna@HomeBakedMemories.com
Last Updated:
March 31, 2006
Site Map II Privacy Policy II Links
April 4th is National Cordon Bleu Day
Chicken Cordon Bleu
Ingredients:
4 Boneless chicken breasts
1/4 c sliced cooked ham
1/4 c sliced swiss cheese
1 clove garlic; crushed
2 tb white wine
Salt and pepper to taste
1/4 c flour; seasoned with salt .. and pepper
1 lg egg;
Beaten with:
1 tb oil
1/2 c breadcrumbs
1/4 c oil
5 tb butter
Place chicken skin side down. With a sharp knife cut a shallow slit down center of each without cutting through to skin. Pound out chicken breasts with meat mallet. On each breast, layer ham and cheese. Drizzle wine. Season well. Wrap breast to enclose ham, cheese, and garlic. Diaper the skin to hold closed (using a toothpick if needed..)
Refrigerate for 30 minutes.
Coat breasts well with seasoned flour, brush with beaten egg and oil, then roll in bread crumbs.
Heat oil in frying pan. Add butter and when butter is foaming, cook chicken until tender, golden brown and crisp.
Drain on paper towels and serve.
Yield: 4 Servings
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VISIT OUR NEIGHBORS~ KitchenProject.com
Back to HomeBakedMemories
Copyright 2000-2006 Home Baked Memories
Contact the Webmistress: Granna@HomeBakedMemories.com
Last Updated:
March 31, 2006
Site Map II Privacy Policy II Links
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