22 January 2009

Americanized Chicken Cordon Bleu

This is a family staple for when company comes over. The longer you cook them (on the lower temperature) the moister the chicken and thus, the tastier it is. But if you don't have time and have to settle for the higher temp., then oh well. It's still good.

5 chicken breasts, raw (boneless and skinless)
½ lb. cooked ham, deli sliced 1/8” thick
1/2 stick butter
1 c. Monterey Jack cheese, shredded
1 egg, beaten
2 Tbsp. milk
2 c. Progresso bread crumbs
Parmesan cheese
1 10.5oz. can cream of chicken soup (regular, not lite), thinned slightly with milk
10-15 toothpicks

Either fillet chicken breasts or pound out flat. For each chicken breast: lay on a strip of ham. Add pat of butter and sprinkle some cheese on top. Roll up chicken breast and secure with 2-3 toothpicks to keep together. Dip in a bowl with the egg and milk. Then roll in bread crumbs and Parmesan cheese.
Lay breasts in 9x13” pan, keeping space between each one. Cover with soup + milk (or can use leftover egg/milk mixture instead). Bake at 350* for 1 ½ hours or at 325* for 2 hours (lower temp. will result in more tender meat). Make certain breasts don’t burn (bigger pieces will take longer to cook completely).


Liz Autry said...

Oh... My... Goodnes!!!!!!

So, I made this recipe tonight because I know that I love this kind of a dish.


And the big plus for me is the cheese. I do not like swiss at all. Usually I get the frozen stuffed chicken from Sam's Club. But that will happen no more! I had been wanting to have a recipe for this and now I have and it is definitely a keeper.

Thankyou thankyou thankyou!

Abby said...

Hooray! I'm glad you liked it. It's a staple of my mother's so I've had it for years. It really is delicious, isn't it?