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Chicken Cordon Bleu
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  • 2 whole chicken breasts (about 1-1/2 lbs (.7 kg).)
  • 4 thin slices black forest ham or prosciutto
  • 4 thin slices swiss cheese
  • 1/4 cup (60 ml) all purpose flour
  • 1/4 tsp (1 ml) salt
  • 1/4 tsp (1 ml) pepper
  • 1 egg, slightly beaten
  • 1/2 cup (125 ml) bread crumbs
  • 3 tbsp (45 ml) vegetable oil
  • 2 tbsp (30 ml) water
  • Hollandaise or Bernaise sauce, optional
  • Cut chicken breasts in half, lengthwise.
  • Flatten each half breast to 1/4 inch thickness, between plastic wrap or waxed paper.
  • Place 1 slice of ham and 1 slice of cheese on each breast.
  • Roll up carefully, secure with toothpicks, beginning at narrow end.
  • Mix flour, salt and pepper. Coat rolls in flour mixture.
  • Dip rolls into egg, roll in bread crumbs.
  • Heat oil in 10-inch skillet over medium heat.
  • Cook rolls in oil 5 to 10 minutes, turning occasionally, until light brown.
  • Add water; cover and simmer about 10 minutes or until juices run clear.
  • I usually serve the chicken with Hollandaise or Bernaise sauce on the side.

Hope you enjoy!!!! Also great with egg noodles as a side dish.

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