Easy Chicken Cordon Bleu
|Chicken breasts||6 , skinned and deboned|
|Thin cooked ham slices||6|
|Swiss cheese slice||3|
|Slightly beaten egg||1|
|Fine bread crumbs||3⁄4 Cup (12 tbs)|
|Canned mushroom soup||10 1⁄2 Ounce (1 Can)|
|Milk||1⁄2 Cup (8 tbs)|
|White wine||2 Tablespoon|
Place each chicken breast between sheets of plastic food wrap and pound with mallet to 1/2 inch thickness.
Top each piece with a ham slice.
Cut each cheese slice into 4 strips; place 2 strips on each ham slice.
Roll meat around cheese.
May be secured with toothpicks, but this is not usually necessary.
Mix beaten egg and 2 tablespoons milk.
Dip meat rolls in egg mixture; roll in fine dry bread crumbs.
Place rolls, seam side down, in 13" x 9" x 2" baking dish.
Heat mushroom soup and 1/2 cup milk.
Add 2 tablespoons white wine.
Pour this sauce around the meat rolls.
Cover baking dish with foil.
Bake at 350Â°F for 1 hour.
Uncover; sprinkle meat with paprika.
Bake 10 minutes more to brown bread crumbs.
Transfer to a warm serving platter.
Spoon the sauce over the meat rolls.
Trim with parsley.