Chicken Cordon Bleu
Ingredients
4 each boneless chicken breasts
4 each swiss cheese slices, thin
1/2 tsp salt
1/4 tsp allspice
1/2 cup cracker crumbs, crushed
2 tbsp water
4 each ham slices, thin
2 tbsp flour
1/4 tsp pepper
1 each egg, slightly beaten
3 tbsp shortening
Preparation
Wash and dry chicken breast, slit one side open to form a pocket
for the ham and cheese. Place one slice of ham and one of the cheese
into the pocket. Secure with wooden toothpicks.
Mix salt, pepper, flour and allspice. Coat chicken with the
mixture. Dip breasts into the beaten egg, and then into the cracker
crumbs. Melt shortening in a large skillet (cast iron best) and brown
the breasts.
Reduce heat and add water, cover and cook until done, about 45
minutes. Remove the cover during the last 2 or 3 minutes to crisp the
meat.
Servings: 4
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Our Chicken Recipes section offers something for everyone, from chicken soup to roast chicken.
“That fellow Béchameil has all the luck! I was serving breast of chicken á la crème more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce.”
Duke of Escars, 17th century
“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious chicken dish on the buffet table at some fance dress ball?”
X. Marcel Boulestin, chef.
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