Christmas Chicken Cordon Bleu
Country Woman Christmas
Christmas Eve wouldn't be complete without my dad's chicken cordon bleu! My husband tries all year to talk Dad into also making this scrumptious main dish for other occasions. It's a definite family favorite.
SERVINGS: 6
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: Prep: 10 min. Cook: 1 hour
Ingredients:
- 6 boneless skinless chicken breast halves
- 3 thin slices fully cooked ham, halved
- 3 slices Swiss cheese, halved
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1 egg
- 2 tablespoons milk
- 3/4 cup dry bread crumbs
- 3 tablespoons butter or margarine
- 1 cup chicken broth
- 2 tablespoons dried parsley flakes
- Hot cooked rice
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1/2 cup sour cream
Directions:
Flatten chicken breast to 1/4-in. thickness; to each with one piece of ham and one piece of cheese. Fold chicken around ham and cheese; secure with toothpicks. In a shallow bowl, combine flour, salt and paprika. In another bowl, beat egg and milk. Dredge chicken in flour mixture, dip in egg mixture, then roll in bread crumbs. In a large skillet over medium heat, brown chicken in butter. Add broth and parsley. Cover and simmer over medium-low heat for 50-60 minutes or until chicken juices run clear. Remove toothpicks. Place rice on a serving platter; to with chicken and keep warm. In the same skillet, combine soup and sour cream; heat through but do not boil. Pour over chicken and rice. Yield: 6 servings.