MENU
 
 
 
 

  • Breast Of Chicken Cordon Bleu (Chicken With Ham Stuffing)

    0 votes
    Breast Of Chicken Cordon Bleu (Chicken With Ham Stuffing)
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 lb CHICKEN BREASTS, SKIN, BONED
    • 3 ounce COOKED HAM
    • 3 ounce SWISS CHEESE (OPTIONAL)
    • 6 Tbsp. FLOUR
    • 1/2 tsp SALT
    • 1/4 tsp WHITE PEPPER
    • 4 x Large eggs
    • 2 Tbsp. WATER
    • 1 1/2 c. BREAD CRUMBS, FRESH, TOASTED
    • 2 Tbsp. UNSALTED BUTTER
    • 2 Tbsp. FRESH LEMON JUICE

    Directions

    1. 1. PLACE WHOLE BREAST ON CUTTING BOARD, RIB SIDE DOWN. CUT IN HALF. WITH A BONING KNIFE, TRIM MEAT AWAY FROM BREASTBONE, FOLLOWING THE CONTOUR OF THE RIB CAGE. PULL MEAT AWAY AS YOU CUT. REPEAT WITH REMAINING BREASTS.
    2. 2. REMOVE THE TENDON. PLACE BREAST SKINNED SIDE DOWN. CUT POCKET; SLICE HORIZONTALLY LENGTHWISE FROM THE THICKER SIDE, STARTING 1 INCH FROM THE WING AREA, CUTTING THREE-FOURTHS THROUGH.
    3. 3. FLATTEN BREASTS TO 1/4 INCH THICKNESS. PLACE HAM IN POCKET. Chill FOR 30 Min. COMBINE FLOUR, SALT, PEPPER. BEAT EGG AND WATER IN A PLATE. COAT BREASTS WITH FLOUR, DIP IN EGG, COAT WITH CRUMBS. Chill.
    4. 4. COOK CHICKEN IN A SINGLE LAYER IN A 1/4 INCH OF Warm OIL IN A LARGE SKILLET FOR 10 Min Till Golden brown, TURNING ONCE. TRANSFER TO A BAKING SHEET. BAKE IN OVEN FOR 10 Min AT 3250F.
    5. 5. Heat BUTTER OVER LOW HEAT; STIR IN LEMON JUICE. TO SERVE TRANSFER CHICKEN BREASTS TO SERVING PLATTER AND SPOON BUTTER Mix OVER THEM.

    Similar Recipes

    Leave a review or comment