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Prep Time: Cook Time: Total Time:
2 whole chicken breasts, skinned
boned and halved
1/2 c. shredded Swiss Cheese
1/4 c. boiled ham
salt if desired
2 tsp. Dijon mustard
1 egg
2 Tbsp. water
1/4 c. all-purpose flour
1/3 c. dry bread crumbs or crushed
Ritz crackers
oil for frying
Place the chicken breasts between plastic
wrap paper. Lightly pound or roller pin
chicken. Remove wrap. In small bowl, combine cheese and ham. Sprinkle chicken with salt; spread mustard on. Place mixture
of ham and cheese in middle of breast. Roll jelly roll style, pressing ends to seal. Cover and refrigrate at least 30 minutes.
In medium bowl, combine eg and water. In shallow pan, combine flour and crumbs. Coat chicken with flour; dip in egg mixture. Roll
in crumbs. Cover, refrigerate about 30 minutes.
Heat oven to 350 degrees. In small skillet, heat 1 inch of oil over medium heat. Fry each chicken roll about 2 minutes,or until golden brown. Place on ungreased square baking dish. Bake 350 degrees for 25 minutes, or until tender.
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Chicken Cordon Bleu
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Category: Recipes
Prep Time: Cook Time: Total Time:
2 whole chicken breasts, skinned
boned and halved
1/2 c. shredded Swiss Cheese
1/4 c. boiled ham
salt if desired
2 tsp. Dijon mustard
1 egg
2 Tbsp. water
1/4 c. all-purpose flour
1/3 c. dry bread crumbs or crushed
Ritz crackers
oil for frying
Place the chicken breasts between plastic
wrap paper. Lightly pound or roller pin
chicken. Remove wrap. In small bowl, combine cheese and ham. Sprinkle chicken with salt; spread mustard on. Place mixture
of ham and cheese in middle of breast. Roll jelly roll style, pressing ends to seal. Cover and refrigrate at least 30 minutes.
In medium bowl, combine eg and water. In shallow pan, combine flour and crumbs. Coat chicken with flour; dip in egg mixture. Roll
in crumbs. Cover, refrigerate about 30 minutes.
Heat oven to 350 degrees. In small skillet, heat 1 inch of oil over medium heat. Fry each chicken roll about 2 minutes,or until golden brown. Place on ungreased square baking dish. Bake 350 degrees for 25 minutes, or until tender.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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