You'll be disgusted! Disgusted at what you might pull out of
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*** A WORD FROM THE KITCHEN ***
I've got a light & simple recipe for CHICKEN CORDON BLEU
for you today and no I didn't spell it wrong. This is similar
to a kiev but has ham and Swiss rather than the butter and
chives. It's no big trick to accomplish and the results are
these amazing little stuffed chicken breasts. Go ahead...
give it a try.
Enjoy!
Marzee
mailto:mz@gophercentral.com
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RECIPE: LIGHT & SIMPLE CHICKEN CORDON BLEU
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INGREDIENTS:
4 boneless skinless chicken breast halves
2 slices fat-free ham halved
2 slices reduced-fat Swiss cheese halved
1/4 cup flour
1/4 cup bread crumbs
1 egg
DIRECTIONS:
Heat oven to 350 degrees. Place 1 chicken breast half, boned
side up, between 2 pieces of plastic wrap or waxed paper.
Working from center, gently pound chicken with flat side of
meat mallet or rolling pin until about 1/8 to 1/4 inch thick;
remove wrap. Repeat with remaining chicken breast halves.
Place 1/2 slice each of ham and cheese on each chicken breast
half. Fold in sides; roll up jelly-roll fashion, pressing
ends to seal. If necessary, secure with toothpicks. Place
flour and bread crumbs in separate shallow bowls. Place egg
in another shallow bowl; beat well. Coat chicken with flour;
dip in beaten egg. Roll chicken in bread crumbs; place in
ungreased 8-inch square baking dish. Spray chicken rolls with
nonstick cooking spray. Bake at 350 degrees for 30 to 35
minutes or until chicken is fork-tender and juices run clear.
Yield: 4 Servings
Category: Chicken
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HELPFUL KITCHEN TRICKS:
* Use a large fork to mix ingredients if your mixer is broken.
* Use the microwave to quickly heat small amounts of liquids
or to melt shortening, chocolate and butter.
* Your food processor or blender will make fresh apple sauce
in a few seconds.
* Use a piece of clean brown paper from a sack to cover the
tops of bread or pies to keep them from burning.
* Strain liquids through a clean piece of cloth cut from old
sheets or pillow cases.
* Oven thermometers are inexpensive and come in two types.
One kind is used to measure the temperature of the baking
item and the other kind is to measure the temperature of the
oven...it is a good idea to use both types.
* There are two kinds of measuring cups. One is for measuring
dry ingredients and has a round top. The other is for measuring
liquids and has a lip for pouring. Be sure to use the correct
cup for the job or else the measurement will be wrong.