Ingredients
- 4 lrg Chicken breasts, boned, skinned and halved
- 4 slc Boiled ham, thin, halved
- 4 slc Swiss cheese, thin, halved
- 1 x Egg
- 2 x -(up to)
- 3 Tbsp. Water
- 1/2 c. Fine bread crumbs
- 1/2 c. Flour
- 1/2 c. Parmesan cheese
- 2 Tbsp. Drippings, strained
- 2 Tbsp. Flour
- 1 c. Chicken broth Oil
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Chicken Breasts Cordon Bleu
Servings: 8
Directions
- Flatten breasts with rolling pin, rolling between waxed paper till thin.
- Sprinkle with salt and pepper. Put 1/2 slice ham and cheese on each piece, tuck in sides and roll like a jelly roll. Fasten with toothpicks. Combine egg and water and beat well. Combine crumbs, Parmesan and flour. Dip chicken in egg, then in crumbs. Fry in about 1 inch oil on medium heat till brown. Drain. Heat drippings, sprinkle in 2 Tbsp. flour, allowing flour to brown, but not burn. Slowly pour in broth, stirring till sauce thickens. Serve over chicken or possibly pass as an accompaniment.
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