Stuffed Chicken Breasts Cordon Bleu

From: Elizabeth Oyer
Date: Tue, 26 Oct 1993 14:36:10 GMT
>From _What's Cooking?_:


(4 Servings)
4	boned chicken breasts, 6 oz (170g) each
4	slices ham
3.5 oz	(100g) grated Cheddar cheese
3 T	(45mL) flour
2	eggs
	salt and pepper
..5 cup	(125mL) breadcrumbs
2 T	(30mL) butter
2 t	(10mL) oil
	commercial cream of mushroom sauce

*  Preheat oven to 325 degrees F (160 degrees C).

*  Skin chicken breasts, slit, and spread butterfly-style.  Place a slice of 
   ham in each breast.  Sprinkle with grated Cheddar and press firmly to close.

*  Dredge each stuffed breast with flour and dip into beaten eggs.  Season
   with salt and pepper then coat with breadcrumbs.

*  In an ovenprooof skillet, heat oil, melt butter, and gently sear chicken
   breasts on both sides until golden.  Finish cooking in oven approximately
   25 minutes.

*  Pour cream of mushroom sauce over top and serve.

Note:  The recipe suggests substituting Emmenthal or Gruyere for Cheddar.


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