|
|
|
 |
|
|
Chicken Cordon Bleu
A Classic |
 |
|
6 boneless, skinless chicken breasts (About 2 pounds)
1/4 pound thinly sliced ham (6 pieces)
6 thin slices of swiss cheese
1-1/2 cups dry breadcrumbs
1 tsp salt
1/2 tsp black pepper
2 eggs
1 Tbls water
1/2 cup flour
2 Tbls olive oil
2 Tbls butter
|
Place one chicken breast at a time between two sheets of wax paper. gently pound chicken breast with a mallet till about 1/4 inch thick.
Place one slice of ham and one slice of cheese on half of the flattened chicken breast. Fold the chicken breast in half over the cheese and ham, pinching the edges making sure the contents stay inside.
Combine the bread crumbs, salt and pepper in a bowl.
In a second bowl mix the eggs and water together.
In a third bowl place the flour.
Take your prepared chicken breast and dip it into the flour, then the egg mixture then roll it in the bread crumbs.
Repeat the procedure with the 5 remaining chicken breasts.
Heat your oil and butter in a large cast iron skillet over a medium burner.
Add chicken and cook for about 15 minutes turning every 3 minutes or so to prevent burning.
Pat dry the oil from the breasts and serve piping hot.
|
 |
Preparation Time: 1 hour |
Serves: 6 |
| Recipe Origin: France |
|
Submitted by: |
|
Nancy
Rhode Island
United States |
|
|
|
|
| This recipe has been viewed 39329 times. |
|
|
|
