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Welcome to Happy Holiday House... We hope you enjoy the talent and friendship here. You will find art in many forms… simple crafts, crochet, knit, quilts, stories, poems, photos, and recipes from our talented members.


    Golden Chicken Cordon Bleu ....Cooking for 2 (TNT)

    pstarkoski
    pstarkoski
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    Number of posts : 13431
    Age : 77
    Location : Boynton Beach, florida
    Job/hobbies : crafts and cooking
    Registration date : 2008-12-13

    Golden Chicken Cordon Bleu ....Cooking for 2 (TNT) Empty Golden Chicken Cordon Bleu ....Cooking for 2 (TNT)

    Post by pstarkoski Thu Jan 08, 2009 4:40 am

    This chicken is just soooooooo yummy. I had some of mine left over so for lunch yesterday....I sliced it, put it on a bed of fresh spinach and drizzled a little homemade raspberry viniagrette on it...YUM!!!Enjoy!
    hugs,
    peg


    Golden Chicken Cordon Bleu ....Cooking for 2 (TNT) Exps39054_CFT1192412D22A




    Golden Chicken Cordon Bleu

    2 boneless skinless chicken breast halves (6 ounces each)
    2 slices deli ham (3/4 ounce each)
    2 slices Swiss cheese (3/4 ounce each)
    1/2 cup all-purpose flour
    1/4 teaspoon salt
    1/8 teaspoon paprika
    1/8 teaspoon pepper
    1 egg
    2 tablespoons 2% milk
    1/2 cup seasoned bread crumbs
    1 tablespoon canola oil
    1 tablespoon butter, melted

    Flatten chicken to 1/4-in. thickness; top each with a slice of ham and cheese. Roll up and
    tuck in ends; secure with toothpicks. In a shallow bowl, combine the flour, salt,
    paprika and pepper. In another bowl, whisk egg and milk. Place bread crumbs in a third
    bowl. Dip chicken in flour mixture, then egg mixture; roll in crumbs. In a small
    skillet, brown chicken in oil on all sides. Transfer to an 8-in. square baking dish coated
    with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until chicken juices
    run clear. Discard toothpicks; drizzle with butter.
    Yield: 2 servings.

    Recipe source: Cooking for 2 magazine, Winter, 2008
    http://recipes.cookingfor2.com/eRMS/recp.aspx?recid=39054

      Current date/time is Fri Mar 29, 2024 8:04 am