CHICKEN CORDON BLEU|
4 chicken breasts, boned and
4 thin slices boiled ham (3
3 Tbsp. butter or margarine
1/4 lb. mushrooms, sliced
1 tsp. instant chicken
bouillon or cube
1 tsp. chopped chives
2 oz. Swiss cheese (in one
3/4 c. water
salt and pepper to taste
2 Tbsp. flour
1/4 c. heavy cream
1 medium size yellow onion,
1 Tbsp. chopped fresh parsley
Flatten each chicken breast. Spreading breasts on a
sheet of plastic wrap or waxed paper. Cover with a second
sheet. Using a mallet or the edge of a saucer, pound each
breast until flat (it should be about 1/4-inch thick). Be
careful not to pound so hard that the chicken breast tears.
Sprinkle one side of cutlets with salt and pepper. Top each
with a slice of ham. Cut cheese into four bars. Place a bar
of cheese at one short end of each ham slice. Fold long edges
of cutlet over ends of bar of cheese. Then, starting at short
end of cutlet, roll up, jelly-roll-style. To hold each chicken
roll together, fasten with a wooden toothpick. Measure flour
onto a plate or a sheet of plastic wrap or waxed paper.
Lightly coat each chicken roll all over with flour.
In a large skillet, melt 2 tablespoons of the butter
over medium heat. Add chicken rolls and brown on all sides
(about 4 minutes). Remove from pan; set aside. Melt remaining
tablespoon butter in skillet. Add mushrooms and onion; saute
until tender. Add water, chicken bouillon, parsley and chives.
Bring to a boil. Return chicken rolls to sauce, lower heat,
cover the skillet and simmer 30 minutes. Transfer chicken
rolls from pan to serving platter, keep warm while finishing
sauce. Bring sauce to a boil. Stir in heavy cream, lower heat
and simmer several minutes until sauce thickens slightly. Pour
sauce over chicken rolls. Serve with rice pilaf.
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