6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
salt and pepper
6 slices cooked ham
6 slices swiss cheese
2 tbs. vegi oil
1 can cream of chicken soup
1/2 cup heavy cream
tooth picks!
Instructions
preheat to 350
Place milk and bread crumbs in 2 seperate shallow bowls. Season chicken with salt and pepper. Place 1 piece of ham and 1 piece of cheese on each piece of chicken, roll, and secure with a tooth pick
Dip each chicken roll into milk, and then into breadcrumbs. Heat oil in a large skillet over medium-high heat. Brown rolled chicken on all sides.
Arrange the chicken in a 9x13 inch baking dish. In a small saucepan over medium heat, blend soup and cream; season with salt and pepper to taste. Pour over the chicken. Bake in the preheated oven for 15 minutes, or until chicken is no longer pink and juices run clear.
Serving
Suggestions
with buttered white rice
Originally Submitted
9/23/2008
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