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James Fowler

Chicken Cordon Bleu

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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Eggs Swiss Breasts, Main dish, Meats, Poultry 4 Servings

INGREDIENTS

4 Boneless chicken breasts
4 Swiss cheese slices, thin
1/2 ts Salt
1/4 ts Allspice
1/2 c Cracker crumbs, crushed
2 tb Water
4 Ham slices, thin
2 tb Flour
1/4 ts Pepper
1 Egg, slightly beaten
3 tb Shortening

INSTRUCTIONS

Wash and dry chicken breast, slit one side open to form a pocket for the
ham and cheese. Place one slice of ham and one of the cheese into the
pocket. Secure with wooden toothpicks. Mix salt, pepper, flour and
allspice. Coat chicken with the mixture. Dip breasts into the beaten egg,
and then into the cracker crumbs. Melt shortening in a large skillet (cast
iron best) and brown the breasts. Reduce heat and add water, cover and cook
until done, about 45 minutes. Remove the cover during the last 2 or 3
minutes to crisp the meat.
Posted to recipelu-digest Volume 01 Number 375 by P&S Gruenwald
<sitm@ne.infi.net> on Dec 16, 1997

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