chicken cordon bleu
- 4 slices black forest ham
- 1 boneless skinless chicken breasts
- 1/2 cup shreadded swiss cheese
- 1/3 cup fine bread crumbs
- 1/8 tsp pepper
- 1 tbsp parsley
- 1/4 cup flour
- 1 beaten egg
- 2 tbsp butter
- 2 or 3 oz. white wine
Preheat over to 400°F.
Cut ham into strips. With a meat mallet, pound each chicken breast piece to a 1/8" thickness. Place ham and cheese in the centre of each chicken piece. Fold in the sides, then overlap the ends, forming bundles. Secure with wooden toothpicks. Combine bread crumbs, parsley and pepper. Roll meat bundles in flour, then egg and finally the bread crumb mixture.
In a large skillet, melt butter. Cook meat bundles over medium heat until browned (browning all sides). Transfer to a greased 9 X 13 baking sheet. Add wine.
Bake for 18 to 20 minutes or until done.
Recipe Hints
- Place chicken between a folded piece of parchment or plastic wrap to keep the mess contained when you pound it
- Grate some fresh parmesan cheese on top just before serving
