Chicken Cordon Bleu
Brian
A Devine twist of a french classic
ingredients
- 3 chicken breasts boneless and skinless
- 6 slices swiss cheese
- 6 slices ham
- 2 cans cream of mushroom soup
- 8 ozs half and half
- wax paper
- rolling pin or mallet
directions
- 1
Lay chicken on cutting board and slice in half horizontally with a VERY SHARP knife.
- 2
Place half breast between two sheets wax paper and use rolling pin or mallet to pound breast very thin. 1/8 inch looks good to me.
- 3
Place 1 slice ham and 1 slice cheese into pounded chicken. Roll up and roll ends over to seal. Place into a greased cassarole dish. Repeat for remaining chicken.
- 4
Mix condensed soup and half and half in bowl. Pour over chicken to cover chicken. Bake at 325 for about 60 minutes. Spoon chicken and liquid out and serve over angel hair, linguine, fettucini, or rice. Garnish with parmesan cheese, chopped scallions, or slivered almonds if desired.
notes
This recipe was submitted by Brian's father, John Devine.
Source: John M. Devine
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