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CHICKEN CORDON BLEU II

  • 6servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H
MineralsFluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 ea Chicken breasts, boned

  2. 6 ea Thin slices ham

  3. 2 c Swiss cheese, grated

  4. 1 ea Egg

  5. 1 

  6. 1/2 t Cooking oil

  7. 1 T Water

  8. 1 x Flour

  9. 1 x Bread crumbs

Instructions Jump to Ingredients ↑

  1. ——–SAUCE——–

  2. cn (medium) crushed pineapple, 1 c Brown sugar 1 T Lemon juice 1 T Cornstarch 1/2 c Water 1/4 c Sherry 4 T Butter Preheat oven to 325 F.

  3. Pound chicken breasts to approximately 1/4′ thickness (without tearing), top with 1 slice ham, and 1/3 cup swiss cheese. Roll up carefully, tucking in ends as you roll.

  4. Combine egg, cooking oil and water in a small bowl. Roll chicken in flour, then in egg mixture and then in bread crumbs.

  5. Place in pan and bake 325 F. for 20-25 minutes.

  6. While chicken is baking, prepare sauce by combining pineapple, brown sugar and lemon juice. Cook on medium heat until bubbly;

  7. turn down heat to simmer.

  8. Add cornstarch with water slowly until slightly thick.

  9. Add sherry and butter. Serve hot over cooked chicken. —–

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