Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Poultry >> Cordon Bleu 05

Print this Recipe    Cordon Bleu 05

Chicken Cordon Bleu
(Supremes de Volaille Cordon Bleu)

1/4 pound shredded Gruyere or Swiss cheese (1 & 1/2 cups)
1/4 pound boiled ham, sliced 1/4 inch thick, cut into 6 rectangles
3 whole or 6 half chicken breasts, skinned and boned
salt and freshly ground pepper to taste
2 large eggs
1/4 cup water
1/2 cup flour
3 cups of fresh bread crumbs
oil for frying

Have the cheese and ham ready for the filling. Place the chicken
breasts between sheets of plastic wrap and pound lightly with a
flat mallet to make them larger. Sprinkle with salt and pepper.
Spoon 1 tablespoon of the shredded cheese in the center of each
chicken breast. Cover with 1 rectangle of ham. Spoon another
tablespoon of cheese on top of each piece of ham. Fold the edges
of the chicken breasts over to enclose the filling. Place the
stuffed chicken breasts briefly in the freezer before breading
them.(I use toothpicks to hold them shut. Remove if desired. (or
warn the guests) Beat the eggs with the water in a flat container.
Dip the stuffed chicken breasts first in flour to coat well, then
in egg and then in bread crumbs. Cook in deep fat until golden
brown and cooked through, 10 minutes, more or less, depending on
the size of the stuffed pieces. Serves six

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.