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Ken's Chicken Cordon Bleu
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Serves/Makes:Serves 8

  • 4 large chicken breasts, skinned, boned and halved OR
  • 8 small chicken breasts, skinned and boned
  • salt, black pepper and red pepper to taste
  • 8 thin slices boiled ham
  • 8 slices Swiss cheese
  • 1/2 cup (125 ml) flour, seasoned
  • 1/2 cup (125 ml) butter
  • 1 large onion, chopped
  • 1 rib celery, chopped
  • 1/2 large green bell pepper, chopped
  • 1 cup (225 ml) mushroom gravy
  • 1 4 oz (112 grm). can sliced mushrooms, drained
  • dash of Worcestershire and Tabasco sauces
  • Make 1/4-inch thick cutlets of chicken by pounding with mallet.
  • Sprinkle each with salt, black pepper and red pepper.
  • Place on each a slice of ham and cheese.
  • Roll, jelly-roll fashion, pressing to seal well, and tie each with string.
  • Coat with flour which has been seasoned with salt and pepper.
  • Set oven at 350 degrees (175 C.) to preheat.
  • In a frying pan, brown chicken on all sides in butter.
  • Remove to an 11 inch x 7 inch baking dish and cut string away from each roll.
  • In the remaining butter, saute onions, celery and green pepper until soft.
  • Add gravy, mushrooms and sauces and cook until thick.
  • Pour over chicken and cover dish with foil.
  • Bake one hour, remove foil and bake 15 minutes longer.
Here's a gourmet French dish with a South Louisiana flair!

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