Chicken Cordon Bleu

Chicken Cordon Bleu

Title: Chicken Cordon Bleu
Yield: 4 Servings

4    Boneless chicken breasts
1/4 c  Chopped cooked ham
1/4 c  Grated Swiss cheese
1    Clove garlic; crushed
2 tb White wine
Salt and pepper to taste
1/4 c  Flour; seasoned with salt
.. and pepper
1 lg Egg;
1 tb Oil
1/2 c  Breadcrumbs
1/4 c  Oil
5 tb Butter

Place chicken skin side down. With a sharp knife
cut a shallow slit down center of each without
cutting through to skin. Then cut shallow pockets
on either side of these slits. Mix ham, cheese,
garlic and wine. Season well. Spoon mixture into
pockets and seal slit with the small finger shaped
filet that is attached to each breast. Refrigerate
for 30 minutes. Coat breasts well with seasoned
flour, brush with beaten egg and oil, then roll in
bread crumbs. Heat oil in frying pan. Add butter
and when butter is foaming, cook chicken until
tender, golden brown and crisp. Drain on paper
towels and serve.


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