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How To make Chicken Cordon Bleu Ii

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6 Chicken breasts, boned
6 Thin slices ham
2 c Swiss cheese, grated
1 Egg
1 1/2 t Cooking oil
1 T Water
Flour Bread crumbs

SAUCE:

1 cn (medium) crushed pineapple,
1 c Brown sugar
1 T Lemon juice
1 T Cornstarch
1/2 c Water
1/4 c Sherry
4 T Butter
Preheat oven to 325 F. 1. Pound chicken breasts to approximately 1/4" thickness (without
tearing), top with 1 slice ham, and 1/3 cup swiss cheese. Roll up carefully, tucking in ends as you roll. 2. Combine egg, cooking oil and water in a small bowl. Roll chicken
in flour, then in egg mixture and then in bread crumbs. 3. Place in pan and bake 325 F. for 20-25 minutes.
4. While chicken is baking, prepare sauce by combining pineapple,
brown sugar and lemon juice. Cook on medium heat until bubbly; turn down heat to simmer. 5. Add cornstarch with water slowly until slightly thick.
6. Add sherry and butter. Serve hot over cooked chicken.

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