Carrie's Recipe

CHICKEN CORDON BLEU

Category: POULTRY

4 skinned & boned chicken breasts
4 very thin cooked ham slices
4 thin slices Swiss cheese
1 cup dry breadcrumbs
1/2 cup olive or other oil
1/2 cup plain flour
1/2 tsp salt
1/4 tsp pepper
2 large eggs
1 Tbsp water

Place chicken flat between wax paper and pound until about 1/2 inch thick. Place a slice of cheese and ham on each breast half. Roll up and press firmly together.

On a plate, combine flour, salt & pepper On a second plate, spread a layer of breadcrumbs. In a small bowl, beat the eggs and water. Roll a chicken breast first in flour mixture and dip floured chicken into egg mixture. Drain over the bowl.

Finally, roll egg-coated chicken in the breadcrumbs to coat evenly and press breadcrumbs into chicken. Place coated pieces on a wire rack and let stand about 30 minutes. This allows breading mixture to adhere firmly and will not come off when placed in skillet for cooking.

Heat skillet, (electric preferred))to 365 degrees. Put chicken pieces gently into hot oil and cook until golden brown (about 8 min, turning with tongs occasionally). Drain on paper towels.
(Can be baked. Bake at 350 for 40 minutes. Brush with melted butter after 20 minutes of baking time.)

MUSHROOM SAUCE:
1 tablespoon butter
2 tablespoons flour
1 can mushroom soup
1 1/2 cans milk
1/2 can water

Melt butter and add flour. Stir until creamy. Add soup, milk, and water, stirring constantly until creamy and bubbly.