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.
- 6 boneless skinless chicken breast halves (4 ounces each)
- 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
- 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; layer each with one piece of ham and one piece of cheese. Roll up each jelly-roll style, starting with a short side; secure with toothpicks.
- In a shallow bowl, combine the flour, salt and paprika. In another bowl, beat egg and milk. Place bread crumbs in a third bowl. Dredge chicken in flour mixture, dip in egg mixture, then roll in bread crumbs.
- In a skillet over medium heat, brown chicken in butter. Add broth and parsley. Cover and simmer over medium-low heat for 40-50 minutes or until a meat thermometer reads 170°.
- Remove toothpicks. Place rice on a serving platter; top with chicken and keep warm. Combine soup and sour cream; heat through but do not boil. Serve with chicken and rice. Yield: 6 servings.
Originally published as Christmas Chicken Cordon Bleu in Country Woman Christmas Annual 1997, p28
Reviews for Christmas Chicken Cordon Bleu
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review