Chicken Cordon Bleu

4 Chicken Breast Halves, boneless and skinless
4 slices Holy Swiss Cheese, like Kraft
4 slices Deli-Ham, not shaved just sliced thin
3 Tbsp. Dijon Mustard
Salt and Pepper
1/2 cup Flour
1/2 cup Flour mixed with 1/2 cup Dry Bread Crumbs
2 Large Eggs
1/2 cup Half & Half

With smooth side of meat mallet, pound out meat gently to 1/4 inch
thick, a little this way or that won't hurt. Salt and pepper meat on
both sides. Set aside.
In a quart size storage bag with zip lock, place 1/2 cup flour and salt
and pepper. Just shake some in the bag like you would if making a
coating for chicken. Coat chicken by gently shaking in bag with flour.
Shake off excess and lay aside. Do rest of chicken pieces in same way.
In shall place or bowl, beat eggs with half&half. If it looks to thick
add a little more half&half
In another shallow plate or bowl, mix your flour and bread crumbs
together along with some salt and pepper.
Measure out your Dijon Mustard in a small bowl
Have some 6" wooden skewers ready also
Lay a chicken breast in front of you. With a knife, spread mustard on
one side of it. Lay a slice of ham on top of mustard, lay a slice of
Swiss cheese on top of ham. Roll piece of chicken up like a jelly roll
and secure along the long side of rolled up meat to make a seam. Coat
chicken rolls in egg wash and then in flour, bread crumb mixture,
pressing breading into chicken with fingers.
In a skillet with 2 Tbsp. cooking oil over medium high heat, brown your
chicken rolls on all sides. Remove to paper towels to drain.
Spray a 13x9x2" baking dish or pan with non-stick spray. Lay your
chicken rolls in dish or pan. Cover with foil and bake 45 minutes in a
preheated 350 degree oven. If coating gets to soft, remove foil last 15
minutes of cooking. Check about half way through cooking time. Make
sure meat is done by poking with fork then pressing down on chicken roll
with back of fork. If no pinkness appears, your meat is done,if not
bake at 5 minute intervals until it does test done. Some chicken
breasts are bigger and thicker then others.

Footnote: Sometimes I open a jar of Heinz mushroom gravy, add a Tbsp.
soy sauce and a little pepper to it and pour over chicken rolls before
starting to bake. This is good to. My husband loves rice, so when I
use this method, he eats the gravy over his rice. If you have 3 or 4
eating, use 2 jars of gravy. I guarantee that one of these rolls fill
most people up along with the rest of the trimmings on the table.
BonApetite PattyG from Mo.



--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/