Chicken Cordon Bleu
4 boneless chicken breasts
1/4 cup of chopped cooked ham
1/4 cup of grated Swiss cheese
1 small clove garlic, peeled and crushed
2 tablespoons of white wine
Salt and pepper to taste
1/4 cup of flour, seasoned with salt and pepper
1 large egg, beaten with 1 teaspoon of oil
1/2 cup of dried white bread crumbs
1/4 cup of oil
5 tablespoons of butter
Place chicken breasts skin side down and with a sharp knife cut a shallow slit down center of each without cutting through to skin. Then cut shallow pockets on either side of these slits.
Mix ham and cheese with crushed garlic and white wine. Season well. Spoon mixture into pockets in chicken breasts and seal slit with the small finger shaped filet that is attached to each breasts. Refrigerate for 30 minutes.
Coat breasts well with seasoned flour, brush with egg beaten with oil and roll in bread crumbs, Heat 1/4 cup oil in frying pan. Add butter and when butter is foaming, cook chicken until tender, golden brown and crisp. Drain on paper towels and serve. Serves 4 |
Chicken Cookbooks
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