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Chicken Cordon Bleu
Chef:  Maurine Zimmerman - Harper, KS          Category:  Main Dishes

4 split and boneless chicken breasts
4 thinly sliced ham (halved)
4 slices Swiss cheese (halved)
1 egg
3 tablespoons water
1/2 cup fine bread crumbs
1/2 cup flour
1/2 cup grated Parmesan cheese
melted margarine or oil
1 can cream of chicken soup
1/2 can water
parsley (optional)

Directions: Place each piece of chicken breast on waxed paper. Pound to 1/4 inch thickness. Sprinkle with salt and pepper. Place 1/2 of ham and cheese on each 1/2 of breast. Tuck in sides and roll up, jelly roll fashion. Secure with two toothpicks. Combine bread crumbs, flour and parmesan cheese. Combine egg and water and beat well. Dip each roll of chicken in egg. Then coat with bread mixture. Brown dipped rolls in margarine or oil. Place browned rolls in buttered casserole dish. Cover with soup, mixed with 1/2 can of water. Optional: Top with parsley or extra Parmesan cheese. Bake 350°F 45 to 50 minutes.

Notes: I received this recipe from my daughter who lives in Virginia.