Chicken Cordon Bleu

chicken breasts, boneless, skin on
sliced proscuitto ham
sliced Jack cheese
bread crumbs
eggs
butter or margarine

Pound the chicken breasts between two sheets of plastic wrap keeping the skin intact. They should be about a half inch thick when done. Place ham and cheese slices on one side. Fold the other side over and skewer with toothpicks to seal the stuffing inside. Beat eggs, roll chicken breasts in the eggs, then roll them in the bread crumbs. Sauté them in butter or margarine until lightly browned, then place them in a greased baking dish. Cover and bake at 350° for one hour.

Sauce

chicken drippings
2 t. flour
2 T. grated onion
½ C. grated Jack cheese
¼ C. milk
¼ C. white wine
sliced mushrooms
butter

Add flour to pan drippings from above to form a paste. Add the cheese and onion, mix well. Add milk and bring to a boil for about 2 minutes, stirring. Add the white wine. Saute mushrooms in butter until barely tinder then add to sauce. Pour the sauce over the chicken and serve.

Filed under Poultry Tagged French, chicken, dinner