Chicken Cordon Bleu I
This is a huge hit in my family, but I altered the preparation to make it easier and faster.
Instead of pounding the chicken, I sliced into equal thin slices. Then I dipped in the egg and breaded the chicken. After I browned the chicken, I lined it in the bottom of a glass baking dish. I shredded the ham and cheese (cut into small pieces) and sprinkled over the chicken.
In a separate bowl mixed cream of chicken soup with some cooking sherry and then spread over the chicken, ham, cheese mixture. I put some melted butter on top and baked according to instructions.
My kids (ages 7, 5, and 2) love it plus my husband. It really is an easy recipe by eliminating the process of pounding the chicken and then trying to wrap it in a perfect roll.
1 user found this review helpful
Dec. 16, 2014