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CHICKEN CORDON BLEU 3 large chicken breasts, boned, skinned and halved 6 thin slices boiled ham 6 thin slices Swiss cheese 2 Tbsp. butter 1 can cream of mushroom soup 2 Tbsp. milk or white wine 1 (2 1/2 oz.) can sliced mushrooms, drained 1 Tbsp. minced parsley Pound chicken breasts with mallet until 1/4-inch thick. Place 1 slice ham and 1 slice cheese on each. Tuck in sides and roll up jelly-roll fashion. Skewer with 2 toothpicks; set aside. Melt butter in microwave in 8 x 12-inch glass baking dish. Microwave breasts in melted butter on High 3 minutes, uncovered. Turn chicken over so seam side is down; microwave on High 3 minutes. Combine soup with milk (or wine) and mushrooms. Pour over chicken. Cover with waxed paper. Microwave on High 7 minutes, rotating dish after 3 1/2 minutes. Garnish with minced parsley. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |