Cordon Bleu – Chicken breasts stuffed with ham and Swiss cheese,cooked in oven with homemade mushroom sauce.Serve with rice pilaf and green salad. Enjoy.
Ingredients:
2 kilograms boneless skinless chicken breasts (10 pieces)
10 slices of ham
10 slices of Swiss cheese
3/4 cup all purpose flour
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon paprika
4 eggs
1/2 cup milk
1 cup breadcrumbs
1/3 cup olive oil for frying
Mushroom sauce:
4 tablespoons butter
2 packages of 8 ounces chopped white mushrooms
4 cloves garlic minced
1 medium chopped onion
1/2 teaspoon coarse sea salt
2 tablespoons flour
1-1/2 cups water mixed with 2 tablespoons chicken bouillon
1/2 cup cream 10%
Preparation for mushroom sauce:
1.Heat butter add sliced mushrooms,saute’ for 5 minutes
2.Add garlic,chopped onion,salt and continue sauteing additional 5 minutes.
3.Add in flour and stir to coat.
4.Add water with chicken bouillon,cream and cook until thickened.
Preparation:
1.Flatten chicken breasts without breaking the meat between two plastics sheets, to 1cm. thickness.
2.Top each with a slice of Swiss cheese and a slice of ham. Roll up and tuck in ends; secure with toothpicks.
3.In a shallow bowl,combine flour,salt,paprika and pepper.
4.In another bowl, whisk egg and milk.
5.Place bread crumbs in a third bowl.
6.Dip stuffed chicken in seasoned flour,then into egg mixture,at the end roll in crumbs.
7.In a small skillet,heat oil and brown chicken on all sides.Discard toothpicks,transfer to large baking dish.
8.Pour on top the mushroom sauce ,and bake uncovered at 350 degrees F. for 45 minutes ,cover with aluminum foil let it rest for 15 minutes.Serve hot.
4 tablespoons butter
2 packages of 8 ounces chopped white mushrooms
4 cloves garlic minced
1 medium chopped onion
1/2 teaspoon coarse sea salt
2 tablespoons flour
1-1/2 cups water mixed with 2 tablespoons chicken bouillon
1/2 cup cream 10%
Preparation for mushroom sauce:
1.Heat butter add sliced mushrooms,saute’ for 5 minutes
2.Add garlic,chopped onion,salt and continue sauteing additional 5 minutes.
3.Add in flour and stir to coat.
4.Add water with chicken bouillon,cream and cook until thickened.
1.Flatten chicken breasts without breaking the meat between two plastics sheets, to 1cm. thickness.
2.Top each with a slice of Swiss cheese and a slice of ham. Roll up and tuck in ends; secure with toothpicks.
3.In a shallow bowl,combine flour,salt,paprika and pepper.
4.In another bowl, whisk egg and milk.
5.Place bread crumbs in a third bowl.
6.Dip stuffed chicken in seasoned flour,then into egg mixture,at the end roll in crumbs.
7.In a small skillet,heat oil and brown chicken on all sides.Discard toothpicks,transfer to large baking dish.
8.Pour on top the mushroom sauce ,and bake uncovered at 350 degrees F. for 45 minutes ,cover with aluminum foil let it rest for 15 minutes.Serve hot.