Title: Chicken Cordon Bleu #2
Categories: Poultry
Yield: 6 Servings

6 Boneless; skinless chicken
-breast halves
6 sl Deli ham
6 sl Swiss cheese
1/2 c Flour
3 -(up to)
4 tb Butter
5 Fresh mushrooms; thinly
-sliced (I use more because
-I really like them)
1 c Water
2 Chicken bouillion cubes
2/3 c White wine
4 tb Flour

From: Rebecca Hessler

Date: Fri, 5 Jul 1996 22:23:23 -0400
by Aunt Evie

Pound chicken with the flat edge of a mallet until 1/4 inch thick. Place a
slice of ham and cheese on each breast and encase by rolling and tucking
chicken around them. Secure with toothpicks. (I use a lot of toothpicks
and then remove some after browning) Coat breasts in flour and brown in a
skillet with butter. Remove and place in a baking dish. In the same
skillet, add and heat water, bouillion cubes and mushrooms. Stir in wine
and heat. Pour over chicken.

Bake at 350F for 1 to 1 1/2 hours.

Make a gravy from the juices and the 4 T. flour

Once browned in the skillet, the chicken can be refrigerated - adjust
baking time appropriately.

EAT-L Digest 4 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.