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Chicken Cordon Bleu In Mushroom Sauce

southern.chef's picture
Ingredients
  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
  Milk 2 Tablespoon
  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)
Directions

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 350° for 45 minutes.
Remove chicken to serving platter; add wine to mushroom sauce, mixing well.
Spoon sauce over chicken.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Servings: 
4

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2 Comments

Anonymous's picture
Where is the recipe to make the mushroom sauce? Help.
Radzie's picture
As the ingredient list says "Mushroom Sauce" and not the ingredients for it, it seems like you need to go for the canned/ready to use version.