Wednesday, January 12, 2011

Chicken Cordon Bleu

One of my favorite dishes to make is chicken cordon bleu- it looks fancy schmancy but it's actually pretty simple! And it's pretty hard to get wrong. So, here's how it goes. You will need:

1 cup milk
1 cup dry bread crumbs
skinless, boneless chicken breast halves - pounded to ¼ inch thickness
salt and pepper to taste
sliced ham
sliced Swiss cheese
2 Tablespoons vegetable oil
1 (10.5 ounce) can condensed cream of chicken soup
½ cup heavy cream

Sooo, you're supposed to pound the chicken and make sure it's all flat and even. And you should. But, I didn't and it was fine. So once you've pounded your chicken, place a slice of swiss and ham on each piece. If you're using thick sliced ham, then one piece should be plenty. I was using thin sliced deli meat, so I used three pieces for each chicken breast.

Roll each piece and secure it with toothpicks (Necessary, but they totally complicate the rest of the process) And then season with your favorites- I used salt, pepper and garlic powder.

Place the milk in one bowl or plate and the breadcrumbs in another.

Dredge each piece of chicken in milk and then roll it in the breadcrumbs. The toothpicks actually made it really difficult to roll it, so I just pressed the crumbs in.

Heat the vegetable oil at medium heat and brown all the sides of the chicken.

Then combine the cream of chicken soup and heavy cream at medium and salt and pepper.

Place the chicken in a baking dish and pour the cream sauce over the chicken. Bake for 30 minutes or until juices run clear.

Plate it up and TA DA! A super snazzy dinner made simple.

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