Chicken Cordon Bleu

[bif]

http://cookingwiththemark.blogspot.com

Ingredients
2 chicken breast halves, pounded thin
a couple slices of quality ham
a couple slices Swiss cheese
2 c bread crumbs
1 t garlic powder
1 t black pepper
1 T paprika
1/2 stick butter
juice of 1/2 lemon

Directions
Melt butter in a medium sauce pan. Add lemon juice and set aside. On a large plate, combine bread crumbs, garlic powder, black pepper, and paprika. Place ham and cheese on each chicken breast and roll them up. Pierce with a toothpick to hole the breast together. Dip chicken in butter and roll in bread crumbs. Repeat. Then place on a cookie sheet or baking pan and bake for 45 minutes at 350°. Remove from oven, cover and let rest for 10 minutes before slicing and serving.

[MiddleFingerMom]

1. I LOVE Chicken Cordon Bleu.

.
.
.
I use Black Forest ham and I add a couple of sliced stuffed green olives to the filling
and I actually brown them by sautéing them in butter before placing them in the oven.
.
I can not recommend highly enough using Progresso Italian breadcrumbs for the
coating. They add another transcendent flavor to the dish.
.
It doesn't hurt to have a couple of lemon wedges to squeeze on the chicken at
the table (as with schnitzel).
.
This is a relatively simple, yet elegant "special" entrée.
.
.
.

[Freddie]

2. I make something kinda similar

Wrap chicken tenders (raw, unbreaded) in thin sliced deli ham, place in casserole dish. Mix together a can of cream of celery soup and a cup of sour cream, spoon over chicken. Bake uncovered at 350 for about 1 hour, serve chicken and sauce over rice.

[rdharma]

4. That sounds very good and simple.......

I know that rice is healthier....... but I would be tempted to try this with egg noodles. And some kind of crunchy (Italian seasoned panko?) on top. ..... And sliced mushrooms.

[Freddie]

5. The original recipe calls for cream of mushroom soup

But DH hates mushrooms and I like the flavor of the celery soup. Use it in green bean casserole too. I realize that is an egregious violation of American cooking

[rdharma]

6. The "creme of soups" in casseroles are pretty much interchangeable.

Wait! I take that back...... I really hate cream of broccoli!

They should force feed that to Dubya in Guantanamo!

[bif]

8. Without sounding like a food snob

That sounds horrific!

[rdharma]

3. Chicken breasts are thawing...... it's a go for Chicken Cordon Bleu tomorrow!

I don't really know what direction I'll take it. Traditional, on a baguette as a "samich".

[trixicopper]

7. I cheat when I make chicken Cordon Bleu

I pound my chicken breasts, use Italian bead crumbs and saute the chicken in a little bit of olive oil. Once the chicken is done I layer on the ham and cheese, cover the pan with a lid, and turn off the burner. The heat melts the cheese and warms the ham.

All the flavor without the fuss.

[bif]

9. Sounds easy. But it looks so cool when you slice it!