Name: Chicken Breasts Cordon Bleu
Ingredients: 4 lg Chicken breasts; boned, skinned and halved; 4 sl Boiled ham; thin, halved; 4 sl Swiss cheese; thin, halved; 1 Egg (up to); 3 tb Water; 1/2 c Fine bread crumbs; 1/2 c Flour; 1/2 c Parmesan cheese; 2 tb Drippings; strained; 2 tb Flour; 1 c Chicken broth; Oil

I am the Almighty God, able to fulfill your highest hopes and accomplish for you the brightest ideal that ever My words set before you. There is no need of paring down the promise until it squares with human probabilities, no need of relinquishing one hope it has begotten, no need of adopting some interpretation of it which may make it seem easier to fulfill, and no need of striving to fulfill it in any second-rate way. All possibility lies in this: I am the Almighty God (Marcus Dods).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs	Swiss	Poultry	8	Servings

INGREDIENTS

4	lg	Chicken breasts; boned, skinned and halved
4	sl	Boiled ham; thin, halved
4	sl	Swiss cheese; thin, halved
1		Egg (up to)
3	tb	Water
1/2	c	Fine bread crumbs
1/2	c	Flour
1/2	c	Parmesan cheese
2	tb	Drippings; strained
2	tb	Flour
1	c	Chicken broth
		Oil

INSTRUCTIONS

Flatten breasts with rolling pin, rolling between waxed paper until thin.
Sprinkle with salt and pepper. Put 1/2 slice ham and cheese on each piece,
tuck in sides and roll like a jelly roll. Fasten with toothpicks. Combine
egg and water and beat well. Combine crumbs, Parmesan and flour. Dip
chicken in egg, then in crumbs. Fry in about 1 inch oil on medium heat
until brown. Drain. Heat drippings, sprinkle in 2 tablespoons flour,
allowing flour to brown, but not burn. Slowly pour in broth, stirring until
sauce thickens. Serve over chicken or pass as an accompaniment.
MRS GERALD GLASS (JANE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“Famous last words: I did it my way”