Chicken Cordon Bleu I
I followed other reviewer's suggestions as well. I filleted the chicken breast and then pounded it, dipped it in egg and bread crumbs (both sides) and rolled it with the ham and provolone cheese, topped with butter slices. I made the gravy from cream of mushroom soup, 1/2 cup sour cream and 1 T lemon juice (which was necessary, definitely, to lighten it up a little.) I baked it at 400 degrees and added 1/2 slice of cheese to the top for the last 5 minutes. I ended up baking for 40+ minutes at 400 degrees to get the temp up to 160. Served it with broccoli. Was moist and delish!
Suggestions for next time: I'll fillet them completely in half, then pound them. The full breasts were too big, hubby and I split one. I will add more ham and cheese, maybe 2 slices of each, or 2 of ham and 1 1/2 of cheese.
0 users found this review helpful
Feb. 14, 2015