Chicken Cordon Bleu
4 Chicken Breast Halves, boneless and skinless 4 slices Holy
Swiss Cheese, like Kraft 4 slices Deli-Ham, not shaved just
sliced thin 3 Tbsp. Dijon Mustard Salt and Pepper
1/2 cup Flour
2/2 cup Flour mixed with 1/2 cup Dry Bread Crumbs 2
Large Eggs
3/2 cup Half & Half
With smooth side of meat mallet, pound out meat gently to
1/4 inch thick, a little this way or that won't hurt. Salt
and pepper meat on both sides. Set aside. In a quart size
storage bag with zip lock, place 1/2 cup flour and salt and
pepper. Just shake some in the bag like you would if making
a coating for chicken. Coat chicken by gently shaking in bag
with flour. Shake off excess and lay aside. Do rest of
chicken pieces in same way. In shall place or bowl, beat
eggs with half&half. If it looks to thick add a little more
half&half In another shallow plate or bowl, mix your flour
and bread crumbs together along with some salt and pepper.
Measure out your Dijon Mustard in a small bowl Have some 6"
wooden skewers ready also Lay a chicken breast in front of
you. With a knife, spread mustard on one side of it. Lay a
slice of ham on top of mustard, lay a slice of Swiss cheese
on top of ham. Roll piece of chicken up like a jelly roll
and secure along the long side of rolled up meat to make a
seam. Coat chicken rolls in egg wash and then in flour,
bread crumb mixture, pressing breading into chicken with
fingers. In a skillet with 2 Tbsp. cooking oil over medium
high heat, brown your chicken rolls on all sides. Remove to
paper towels to drain. Spray a 13x9x2" baking dish or pan
with non-stick spray. Lay your chicken rolls in dish or pan.
Cover with foil and bake 45 minutes in a preheated 350
degree oven. If coating gets to soft, remove foil last 15
minutes of cooking. Check about half way through cooking
time. Make sure meat is done by poking with fork then
pressing down on chicken roll with back of fork. If no
pinkness appears, your meat is done,if not bake at 5 minute
intervals until it does test done. Some chicken breasts are
bigger and thicker then others.
Footnote: Sometimes I open a jar of Heinz mushroom gravy,
add a Tbsp. soy sauce and a little pepper to it and pour
over chicken rolls before starting to bake. This is good to.
My husband loves rice, so when I use this method, he eats
the gravy over his rice. If you have 3 or 4 eating, use 2
jars of gravy. I guarantee that one of these rolls fill most
people up along with the rest of the trimmings on the table.
BonApetite PattyG from Mo.
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