Chicken Cordon Bleu

A whole bunch of my cookbooks are self-published ones that I’ve picked up at library sales.  I love the idea that people submit their favorites to these and I’ve yet to be disappointed by anything I’ve tried from them.

This book was particularly fun to flip through since it featured recipes from employees of the company I work for. Granted, I was still in high school when it was compiled but I could still recognize some of the contributors.

This chicken cordon bleu was basic, but flavorful. Since we often have ham and swiss in the house, it makes a great go-to meal for us.

Chicken Cordon Bleu
(adapted from Recipes for the Race – self published)
Serves 2

2 chicken breasts
2 slices fontina cheese (or Swiss)
2 slices ham
2 toothpicks
Flour
Bread crumbs
Egg, beaten
2 T. butter
1 clove garlic, minced
1 t. minced parsley
Pinch of thyme
1 T. dry white wine

Pound breasts until thin. Place a slice of ham and a slice of cheese on each. Fold chicken in half and secure with a toothpick. Lightly flour, then dip into beaten egg and then bread crumbs. Place in a baking dish.

In a saucepan, melt butter. Add in garlic, parsley and thyme. Stir to combine. Pour over chicken.

Bake at 350F degrees for 20 minutes. Add the wine and cook for another 15 minutes.

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