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Chicken Cordon Bleu II

Chicken_ Cordon Bleu II

 

This dish is slightly different than the original Chicken Cordon Blue I. The main difference from this than the original is it does not include white wine or cream sauce and includes bread crumbs.

 

SERVINGS: 6

 

INGREDIENTS:

6 boneless, skinless chicken breast halves

¼ teaspoon pepper

½ teaspoon salt

6 slices Swiss cheese (or provolone cheese)

6 slices ham

2 beaten eggs

8 tablespoons bread crumbs

1 teaspoon paprika

6 tablespoons butter or margarine

12 wooden toothpicks

 

INSTRUCTIONS:

 

Pound the chicken breasts between two sheets of wax paper to make them thin.

 

Season the chicken with salt and pepper to taste.

 

Place a slice of cheese and a slice of ham on each chicken breast but do not go beyond the edge.

 

Fold the chicken in half over the filling and secure with toothpicks.

 

Mix the bread crumbs and paprika.

 

Dip the chicken in the egg then dip in the bread crumbs, coating evenly.

 

In 12” skillet, heat the butter and add the chicken.

 

Cook on medium to low heat for about 20 minutes.

 

Then turn to chicken to other side and cook 20 minutes more or until chicken is done.

 

Move the chicken to a serving plate and remove the toothpicks.

 

Serve warm.

Posted by: / July 15, 2010

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