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Chicken Cordon Bleu

servings: 4


4 boned chicken breasts, 6 oz (170g) each
4 slices ham
3½ oz (100g) grated Cheddar cheese
3 T (45mL) flour
2 eggs
salt and pepper
5 cup (125mL) breadcrumbs
2 T (30mL) butter
2 t (10mL) oil
commercial cream of mushroom sauce


Preheat oven to 325 degrees F (160 degrees C).

Skin chicken breasts, slit, and spread butterfly-style. Place a slice of
ham in each breast. Sprinkle with grated Cheddar and press firmly to close.

Dredge each stuffed breast with flour and dip into beaten eggs. Season
with salt and pepper then coat with breadcrumbs.

In an ovenprooof skillet, heat oil, melt butter, and gently sear chicken
breasts on both sides until golden. Finish cooking in oven approximately
25 minutes.

Pour cream of mushroom sauce over top and serve.

Note: The recipe suggests substituting Emmenthal or Gruyere for Cheddar.

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