Company Chicken Cordon Bleu Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
8 each: Chicken breast halves,
-in half,
-skinned and boned,
4 slice: (1 oz each) Swiss cheese,
1/4 tsp: Salt,
-cut in half,
1/4 tsp: White pepper,
1/3 cup: All-purpose flour,
2 each: Eggs, beaten
1 1/3 cup: Fine dry breadcrumbs,
1 cup: Milk,
Vegetable oil,
4 slice: (1 oz each) cooked ham, cut
Mushroom sauce, optional
MUSHROOM SAUCE
10 3/4 ounce: Can Mushroom soup, undiluted
4 ounce: Can sliced mushrooms, draind
8 ounce: Carton commercial sour cream,
1/3 cup: Dry sherry,
Directions:
Place each piece of chicken between 2 sheets of wax paper; flatten
to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle
with salt and pepper.
Combine eggs and milk; brush chicken pieces with milk mixture.
Place a ham slice and a cheese slice in center of each chicken piece.
Brush top of cheese slices with milk mixture. Fold short ends of
chicken over ham and cheese; roll up, beginning with one unfolded
side. Secure with wooden picks. Dredge chicken in flour; dip in
remaining milk mixture, and coat well with breadcrumbs. Cover and
chill 1 hour.
Heat 1/2-inch oil in a heavy skillet to 350 degrees F; add
chicken, and pan-fry over medium heat 20 minutes or until golden
brown, turning frequently. Drain well. Serve with mushroom sauce, if
desired.
Mushroom Sauce:
Combine all ingredients; cook over medium heat, stirring
occasionally, until thoroughly heated. Yield: 2-1/2 cups.
From _The Southern Living Cookbook_ Compiled and edited by Susan
Carlisle Payne. Oxmoor House, 1987 ISBN 8487-0709-5 Typos by Jeff
Pruett Submitted By JEFF PRUETT On 05-01-95
Source from luhu.jp
to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle
with salt and pepper.
Combine eggs and milk; brush chicken pieces with milk mixture.
Place a ham slice and a cheese slice in center of each chicken piece.
Brush top of cheese slices with milk mixture. Fold short ends of
chicken over ham and cheese; roll up, beginning with one unfolded
side. Secure with wooden picks. Dredge chicken in flour; dip in
remaining milk mixture, and coat well with breadcrumbs. Cover and
chill 1 hour.
Heat 1/2-inch oil in a heavy skillet to 350 degrees F; add
chicken, and pan-fry over medium heat 20 minutes or until golden
brown, turning frequently. Drain well. Serve with mushroom sauce, if
desired.
Mushroom Sauce:
Combine all ingredients; cook over medium heat, stirring
occasionally, until thoroughly heated. Yield: 2-1/2 cups.
From _The Southern Living Cookbook_ Compiled and edited by Susan
Carlisle Payne. Oxmoor House, 1987 ISBN 8487-0709-5 Typos by Jeff
Pruett Submitted By JEFF PRUETT On 05-01-95
Source from luhu.jp