Chicken Cordon Bleu Recipe
Ingredients
2 whole chicken breasts
4 thin slices boiled ham, about 3 inches square
2 triangles (1 ounce each) process
Gruyere cheese, sliced
4 tablespoons butter or margarine
1/2 cup fine dry bread crumbs
1/2 teaspoon salt
1/8 teaspoon paprika
Directions
1. Halve chicken breasts; remove skin, if you wish, then cut meat in one piece from bones. Pull each half breast open in the middle to make a deep pocket.
2. Fold ham around cheese slices, dividing evenly; tuck one into each pocket.
3. Melt butter or margarine in a pie plate; mix bread crumbs, salt and paprika in a second pie plate.
4. Roll stuffed chicken breasts first in butter or margarine, then in crumb mixture to coat well. Place in a single layer in buttered baking dish.
5. Bake in hot oven (400°) 40 minutes, or until chicken is golden brown.
2. Fold ham around cheese slices, dividing evenly; tuck one into each pocket.
3. Melt butter or margarine in a pie plate; mix bread crumbs, salt and paprika in a second pie plate.
4. Roll stuffed chicken breasts first in butter or margarine, then in crumb mixture to coat well. Place in a single layer in buttered baking dish.
5. Bake in hot oven (400°) 40 minutes, or until chicken is golden brown.
