Monday, February 1, 2010

Chicken Cordon Bleu

4 skinless, boneless chicken breasts
4 slices swiss or provolone cheese
4 thin slices smoked ham
1/4 cup flour
1 egg, beaten
1 cup italian seasoned bread crumbs
1/2 cup chicken broth
1 cup whipping cream

Pound chicken breast to 1/4-inch thickness. Sprinkle each piece on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on each breast. Roll up each breast using toothpicks to secure if necessary. Dredge each in flour, shake off excess, then in egg and finally in bread crumbs. Place seam side down in baking dish that has been sprayed with Pam. Bake at 350 degrees for 35 minutes until juices run clear. Meanwhile, in a saucepan, combine broth and whipping cream; season to taste (salt, pepper, garlic, oregano). Simmer on low stirring until thickened. Pour over chicken.

Cooking Club: Thaw and bake at 350 degrees for 35 minutes or until heated through. Heat sauce on stove and serve with the chicken. Serve with a salad or other vegetable.

NOTE: for cooking club I don't roll the chicken in flour, egg, and bread crumbs.

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