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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Chicken Cordon Bleu
      Yield: 4 Servings
      4    Boneless chicken breasts
    1/4 c  Chopped cooked ham
    1/4 c  Grated 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. Then cut shallow pockets
  on either side of these slits. Mix ham, cheese,
  garlic and wine. Season well. Spoon mixture into
  pockets and seal slit with the small finger shaped
  filet that is attached to each breast. 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.

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Content 1998
Last Modified Saturday, 06-Sep-2008 14:05:56 EDT