Thursday, November 21, 2013
Chicken Cordon Bleu
4-8 boneless skinless chicken breasts
8 thin slices of ham
8 thin slices of cheese (Swiss, Provolone, or Mozzarella)
1 cup flour
2 beaten eggs
2 Tbsp olive oil
1 pkg original shake-n-bake
1 pkg blue cheese dressing mix
1 can cream of chicken soup
8 oz sour cream
1/2 cup Parmesan cheese
*you can also add the left-over seasoning mix to the sauce.
Flatten chicken by pounding between two pieces of plastic wrap. (my chicken was really thick so I sliced them in half which gave me 8 pieces) On each breast lay a slice of ham and a slice of cheese. Roll up and secure with toothpicks. Cover and refrigerate for 2 hours or more.
Roll chicken in a bowl with 1 cup flour. Dip chicken in a bowl with 2 beaten eggs and then in the seasoning mixture. Brown in a hot frying pan with olive oil for 2-3 minutes on each side. Place in baking dish.
Pour sauce over chicken, cover with tin foil and bake at 350* for 40 minutes or until sauce is bubbly.
Cook chicken and sauce separately. By baking chicken at 350* for 30-40 minutes or until done, and cook sauce in small pot and serve on top of chicken.