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CHICKEN CORDON BLEU 4 chicken breasts, boned and skinned 4 thin slices boiled ham (3 inches sq.) 3 Tbsp. butter or margarine 1/4 lb. mushrooms, sliced 1 tsp. instant chicken bouillon or cube 1 tsp. chopped chives 2 oz. Swiss cheese (in one piece) 3/4 c. water salt and pepper to taste 2 Tbsp. flour 1/4 c. heavy cream 1 medium size yellow onion, chopped 1 Tbsp. chopped fresh parsley Flatten each chicken breast. Spreading breasts on a sheet of plastic wrap or waxed paper. Cover with a second sheet. Using a mallet or the edge of a saucer, pound each breast until flat (it should be about 1/4-inch thick). Be careful not to pound so hard that the chicken breast tears. Sprinkle one side of cutlets with salt and pepper. Top each with a slice of ham. Cut cheese into four bars. Place a bar of cheese at one short end of each ham slice. Fold long edges of cutlet over ends of bar of cheese. Then, starting at short end of cutlet, roll up, jelly-roll-style. To hold each chicken roll together, fasten with a wooden toothpick. Measure flour onto a plate or a sheet of plastic wrap or waxed paper. Lightly coat each chicken roll all over with flour. In a large skillet, melt 2 tablespoons of the butter over medium heat. Add chicken rolls and brown on all sides (about 4 minutes). Remove from pan; set aside. Melt remaining tablespoon butter in skillet. Add mushrooms and onion; saute until tender. Add water, chicken bouillon, parsley and chives. Bring to a boil. Return chicken rolls to sauce, lower heat, cover the skillet and simmer 30 minutes. Transfer chicken rolls from pan to serving platter, keep warm while finishing sauce. Bring sauce to a boil. Stir in heavy cream, lower heat and simmer several minutes until sauce thickens slightly. Pour sauce over chicken rolls. Serve with rice pilaf. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |