- 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 brad 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.
Reviews forChristmas Chicken Cordon Bleu
"This recipe is very good. I made it with turkey ham as I don't eat pork. I also used stock vs. broth, which I think gave the sauce a better flavor. I liked the recipe overall, but think it would be easier baked, instead of cooking for 60 minutes, stirring every so often. What temperature you bake it at who reviewed it below?"
"Great recipe! so delicious"
"Wonderful and very easy, too. I baked covered for the same amount of time and froze them for convenient meal at a later time."
"My husband and guests thought it was delicious. I would only make 1/2 the gravy next time."
"We made this for a Christmas meal, and it was delicious! Mine came out just as beautiful as the picture. It's worthy of a special occasion."
"It is an awsome show stopper!! It is not hard to make and freezes after cooked in pan for later without problems."
"Would make it again, but since my husband and I are Lactose Intolerant, I changed the sauce topping to Hollandaise, adding the juice of 1/3 of a lemon. I am not fond of canned creamed soups which I find way to salty, and this sauce combined with sour cream was a bit much. "