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| Chicken Breasts Cordon Bleu Recipe |
Category: Other / Poultry
Rating:
N/A
Servings: 8
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Ingredients
4 large chicken breasts; boned, skinned and halved
4 slice boiled ham; thin, halved
4 slice swiss cheese; thin, halved
1 egg (up to)
3 tablespoon water
1/2 cup fine bread crumbs
1/2 cup flour
1/2 cup parmesan cheese
2 tablespoon drippings; strained
2 tablespoon flour
1 cup chicken broth
1 oil
Cooking Directions:
Flatten breasts with rolling pin, rolling between waxed paper until 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 until brown. Drain. Heat drippings, sprinkle in 2 tablespoons flour, allowing flour to brown, but not burn. Slowly pour in broth, stirring until sauce thickens. Serve over chicken or pass as an accompaniment.
MRS GERALD GLASS (JANE)
MARVELL, AR
From the book , Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
poultry
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