Chicken Cordon Bleu With Mushrooms
|Whole chicken breasts||2 , halved, boned and skinned|
|Thin ham slices||4 (Prosciutto If Available)|
|Edam cheese slice||4 (German)|
|Egg||1 , beaten|
|Cornflake crumbs||1 Cup (16 tbs)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Chopped green onion||2 Tablespoon|
|White wine||1⁄4 Cup (4 tbs)|
|Chicken stock||1 Cup (16 tbs)|
|Cream||1⁄4 Cup (4 tbs)|
Pound chicken pieces to equal thickness.
Roll ham and cheese slice inside each serving.
Dip in egg, then roll in crumbs and place in greased pie plate.
Cover loosely and cook on 70% power for 7-8 minutes.
Let stand 3 minutes and cut into thickest part of largest serving to be sure that juices run clear.
Garnish with parsley and pass sauce to serve.
To make sauce, saute butter and onions in small microproof casserole 2 minutes.
Stir in flour and seasonings, then chicken stock and wine, and cook on HIGH till thickened, about 3 minutes.
Add cream, and reheat at 80% power, just to boiling point.