Chicken Cordon Bleu With Ham
|Whole chicken breasts||3|
|Boiled ham slices||3|
|Swiss cheese slice||3|
|Flour||1⁄2 Cup (8 tbs)|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Sauterne||1⁄2 Cup (8 tbs)|
|Parsley flakes||2 Tablespoon|
|Cream of chicken soup||1 Can (10 oz)|
|Sour cream||1⁄2 Cup (8 tbs)|
Skin and bone chicken breasts; split in half.
Put each piece between 2 sheets of waxedpaper.
Pound to twice the original size using a wooden mallet or bottom of bottle.
Cut ham and cheese slices in half.
Fold chicken piece in half with ham and cheese sandwiched between halves.
Seal edges of chicken by pounding together.
Coat with flour mixed with seasonings; shake off excess.
Dip in slightly beaten egg mixed with milk.
Roll in bread crumbs.
Brown slowly in butter, turning as necessary.
Add chicken broth and sauterne; sprinkle with parsley.
Cover and simmer for about 1 hour or until chicken is fork tender.
Remove chicken to warm serving platter.
Blend undiluted soup into pan drippings.
Gradually stir in sour cream; heat gently.
Serve chicken with sour cream, gravy and rice if desired.