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Casserole Chicken Cordon Bleu

poultry and fowl
4 servings

2 c Broccoli florets
2 c Stuffing mix
4 ea Chicken breast halves
4 ea Slices swiss cheese
4 ea Slices ham
2 ea Can chicken gravy

Steam broccoli. Moisten stuffing mix. Combine broccoli & stuffing.
(Added notes: Do not steam broccoli more than about 2 min. Steam in same d
ish as you will use to complete the dish. I use Pepperidge Farm stuffing m
ix.) Put chicken breasts in baking dish, sprinkle with pepper. Top chicken
with cheese slice, then ham slice, then stuffing mix. Cover and micro on me
dium-high (70%) 15 minutes, rotating dish three times. Uncover, top with ch
icken gravy, microcook on high to heat.

From the recipe files of Sheila Exner


Chicken Cordon Bleu

poultry and fowl
6 servings

6 ea Chicken breasts
6 ea Swiss cheese slices
6 ea Ham slices
3 tb Flour
1 ts Paprika
6 tb Butter
1/2 c Dry white wine
1 ts Chicken bouillon
1 tb Corn starch
1 c Whipping cream

Pound chicken breasts if they're too thick. Place a cheese and ham slice o
n each breast within 1/2 in. of edge. Fold edges of chicken over filling an
d secure with tooth picks. Mix flour and paprika and coat chicken. Heat but
ter in skillet and cook chicken until browned on all sides. Add wine and bo
uillon. Reduce heat to low, cover and simmer 30 minutes. Remove tooth picks
and transfer breasts to warm platter. Blend cornstarch with cream and whis
k slowly into skillet.
Cook, stirring until thickened and pour over chicken.

Chicken Cordon Bleu Ii

poultry and fowl
6 servings

6 ea Chicken breasts; boned
6 ea Thin slices ham
2 c Swiss cheese; grated
1 ea Egg
1 1/2 ts Cooking oil
1 tb Water
Bread crumbs

1 cn (medium) crushed pineapple
1 c Brown sugar
1 tb Lemon juice
1 tb Cornstarch
1/2 c Water
1/4 c Sherry
4 tb Butter

Preheat oven to 325 F.
1. Pound chicken breasts to approximately 1/4" thickness (without tearing),
top with 1 slice ham, and 1/3 cup swiss cheese. Roll up carefully, tucking
in ends as you roll.
2. Combine egg, cooking oil and water in a small bowl. Roll chicken in flo
ur, then in egg mixture and then in bread crumbs.
3. Place in pan and bake 325 F. for 20-25 minutes.
4. While chicken is baking, prepare sauce by combining pineapple, brown sug
ar and lemon juice. Cook on medium heat until bubbly; turn down heat to si
5. Add cornstarch with water slowly until slightly thick.
6. Add sherry and butter. Serve hot over cooked chicken.

Chicken Cordon Bleu 2

poultry and fowl
8 servings

4 chicken breasts; 2 lbs total
- boneless, ski
1/2 c cooked ham; finely chop
1 1/2 c Gruyere cheese or swiss;
1 garlic; minced
Freshly ground black pepper
1/4 c dry white wine; or sherry
-plus 2 tablespo
1/4 ts dried thyme
1 ts salt
1/2 c flour
3 eggs
1/4 c vegetable oil; plus 1 TB
1 1/2 c dry bread crumbs; fine
8 tb butter or margarine
Parsley or watercress
Chicken-Wine Sauce

Cut whole chicken breast in half. Combine ham, cheese, garlic, a few t
wists of freshly ground pepper, 2 tbsp wine, thyme and 1/2 tsp salt in a sm
all bowl. Mix well. Make a pocket in each chicken breast and stuff with
the ham/cheese mixture. Refrigerate, covered, for at least 30 minutes. C
ombine flour, salt and a few twist of freshly ground pepper in a pie
plate. Beat eggs with 1 tbsp vegetable oil. Coat each piece of chicken
in the flour mixture, dip in egg mixture and then in bread crumbs, co
ating well. Melt butter in a large skillet and add 1/4 cup oil when bu
tter foams. Brown chicken breast slowly on each side. Turn heat down an
d continue cooking uncovered for 20 - 25 minutes. (Or, after browning in s
killet, finish cooking in a preheated 375~F oven for 20 minutes.) Remove t
o warm platter and keep warm. Add 1/4 cup white wine to skillet.
Bring to boiling; deglaze the pan. Continue boiling until liquid is reduc
ed in half. Pour over chicken breast. Garnish with parsley or watercres
s. * Chicken - Wine Sauce: 2 tbsp butter or margarine 2 tbsp flour 1 1/2
cups chicken stock 1/4 cup heavy cream 1 tbsp dry white wine Dash white pep
per Heat butter in a small sauce pan until foamy; stir in flour smoothly.
Add chicken broth all at once and cook, stirring with a whisk until smooth
and bubbly. Stir in cream, wine and pepper. Heat and season to taste. P
ass separately to baste chicken. Makes 2 cups. Chuck Ozburn