Wednesday, April 29, 2009

Chicken Cordon Bleu

4 chicken breasts
(8) 1/4 inch slices swiss cheese
(8) 1/4 inch slices cream cheese (4 oz.)
8 slices ham
2 eggs, well beaten
1 1/2 cups Italian style bread crumbs

Take your chicken a half them lengthwise, so it will give you 8 total. (Almost like your butterflying them, except cut all the way through)
Pound them until they are flattened, with a meat mallet or a rolling pin.
On one of the chicken place the cream cheese, ham and then the swiss cheese; then roll up and stick toothpick through the center to hold in place.
Dip in the eggs until well coated, then roll in breadcrumbs until completely covered.
Bake in a greased 9x13 in pan at 400* for 45 minutes.

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