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Christmas Chicken Cordon Bleu

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

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

Printed from tasteofhome.com Jul 24, 2008

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Christmas Chicken Cordon Bleu cont.

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.