Chicken Cordon Bleu In Mushroom Sauce
|Boneless chicken breast halves||4 , skinned|
|Swiss cheese slice||2 Ounce, halved|
|Cooked ham slice||2 Ounce, halved|
|Seasoned coating mix||2 3⁄4 Ounce|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Parsley flakes||1 Tablespoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Butter/Margarine||2 Tablespoon, melted|
|Sliced mushrooms||2 1⁄2 Ounce, drained|
|Chablis/Other dry white wine||3 Tablespoon|
|Mushroom sauce||1⁄4 Cup (4 tbs)|
Place chicken breast halves between 2 sheets of waxed paper.
Flatten to 1/4-inch thickness, using a meat mallet.
Place a piece of Swiss cheese and ham in center of each piece of chicken; roll up lengthwise, tucking edges inside.
Secure each roll with a wooden pick.
Combine seasoned coating mix, Parmesan cheese, and parsley flakes, set mixture aside.
Dredge chicken in flour.
Combine egg and milk, dip chicken in egg mixture, and roll in coating mixture.
Combine butter and mushrooms in a lightly greased 9-inch baking dish, stirring well.
Arrange chicken over mushrooms, and top with mushroom sauce.
Bake at 350Â° for 45 minutes.
Remove chicken to serving platter; add wine to mushroom sauce, mixing well.
Spoon sauce over chicken.