Thursday, July 12, 2007

Chicken Cordon Bleu

This chicken comes out juicy and full of flavor from the swiss cheese and ham. Great served with alfredo noodles!

2 large boneless skinless chicken breasts
4 thin slices fully cooked smoked ham or prosciutto
4 thin slices swiss cheese
1/4 cup all-purpose flour
3/4 t. salt
1/4 t. pepper
1 egg, slightly beaten
1/2 cup dry bread crumbs
3 tablespoons vegetable oil
2 tablespoons water

Place chicken between 2 pieces of plastic wrap. Pound with mallet or side of saucer until 1/4 inch thick. Place 1 slice each ham and cheese on each piece chicken. Roll up carefully, beginning at narrow end; secure with wooden picks. Mix flour, salt and pepper; coat rolls with flour mixture. dip rolls into egg; roll in bread crumbs. Heat oil in 10-inch skillet over medium heat until hot. Cook rolls in oil until light brown, turning occasionally, 5 to 10 minutes. Add water. Cover and simmer until chicken is done, about 10 minutes. Remove toothpicks before serving.

Pam T

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