CHICKEN CORDON BLEU
Meat, Seafood and Poultry
Ingredients
Directions
2 whole chicken breasts, split, boned and skinned
1/8 teaspoon salt
1/8 teaspoon white pepper
1 egg, beaten
1/2 cup milk
2 (1 oz) slices cooked ham, cut in half
2 (1 oz) slices Swiss cheese, cut in half
1/2 cup flour
2/3 cup fine, dry bread crumbs
1/4 cup butter or margarine
Place each chicken breast half on sheet of wax paper; flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Sprinkle with salt and pepper.
Combine egg and milk; brush both sides of chicken pieces with this mixture. Place a piece of ham and a piece of cheese in center of each chicken piece. Brush top of cheese sliced with milk mixture. Fold chicken in half, securing edges with wooden picks.
Dredge chicken in flour; dip in remaining milk mixture and coat with bread crumbs. Cover and chill one hour.
Melt butter in skillet; brown chicken on both sides. Remove to greased 9-inch square pan. Bake uncovered at 350° for 40 to 45 minutes or until done.
1/8 teaspoon salt
1/8 teaspoon white pepper
1 egg, beaten
1/2 cup milk
2 (1 oz) slices cooked ham, cut in half
2 (1 oz) slices Swiss cheese, cut in half
1/2 cup flour
2/3 cup fine, dry bread crumbs
1/4 cup butter or margarine
Place each chicken breast half on sheet of wax paper; flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Sprinkle with salt and pepper.
Combine egg and milk; brush both sides of chicken pieces with this mixture. Place a piece of ham and a piece of cheese in center of each chicken piece. Brush top of cheese sliced with milk mixture. Fold chicken in half, securing edges with wooden picks.
Dredge chicken in flour; dip in remaining milk mixture and coat with bread crumbs. Cover and chill one hour.
Melt butter in skillet; brown chicken on both sides. Remove to greased 9-inch square pan. Bake uncovered at 350° for 40 to 45 minutes or until done.
Source: PDF page 137
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