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Chicken Cordon Bleu
4 boned chicken breasts, 6 oz (170g) each
4 slices ham
3½ oz (100g) grated Cheddar cheese
3 T (45mL) flour
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
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
Pour cream of mushroom sauce over top and serve.
Note: The recipe suggests substituting Emmenthal or Gruyere for Cheddar.
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