Name: Cordon Bleu Chicken #2
Ingredients: 6 Chicken breast halves; boneless & skinless; 1/2 lb Monterey jack cheese; 6 sl Dried beef; 1 cn Cream of mushroom soup; 3/4 c Sour cream; 1/4 c Tomato paste; Chopped parsley

Usually we think of methods of intake as falling into four categories – hearing the Word taught by our pastors and teachers (Jeremiah 3:15), reading the Bible ourselves (Deuteronomy 17:19), studying the Scriptures intently (Proverbs 2:1-5), and memorizing key passages (Psalm 119:11). All of these methods are needed for a balanced intake of the Word… [But] we must do more than hear, read, study, or memorize Scripture. We must [also] meditate on it (Joshua 1:8).

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Chicken	6	Servings

INGREDIENTS

6		Chicken breast halves; boneless & skinless
1/2	lb	Monterey jack cheese
6	sl	Dried beef
1	cn	Cream of mushroom soup
3/4	c	Sour cream
1/4	c	Tomato paste
		Chopped parsley

INSTRUCTIONS

Divide the cheese in half. Shred one half and set aside. Cut the other half
into 6 2-inch long sticks.
Lay out each piece of chicken (may pound to flatten slightly if desired)
and cover with one slice of dried beef and a cheese stick. Roll up chicken
and place in casserole dish (2 quart), seam side down.
Mix soup, shredded cheese, sour cream and tomato paste. Pour over chicken.
Sprinkle parsley on top. May cover and refrigerate at this point.
Bake uncovered at 350 degrees for 1 hour.
Recipe by: Sue M
Posted to TNT Recipes Digest by "Susan Mori" <bonaparte@email.msn.com> on
May 13, 1998

A Message from our Provider:

“We don’t change God’s message — His message changes us.”