CHICKEN CORDON BLEU|
16 oz. boneless chicken breast
1/2 tsp. onion powder
1/4 tsp. salt
1/4 tsp. pepper
3 Tbsp. dehydrated onion
1 c. sliced mushrooms
1/2 c. chicken or onion
2 oz. Swiss cheese
3/4 c. skim milk
3/4 tsp. brandy extract
2 c. cooked rice (optional)
Remove skin from chicken. Sprinkle chicken with the
onion powder, salt and pepper. Bake at 350 degrees for 20 to 25
minutes or until cooked through. In skillet, over low heat,
cook dehydrated onion flakes and mushrooms in bouillon, 5
minutes. Drain. In saucepan, combine Swiss cheese and skim
milk. Cover over low heat, stirring frequently, until cheese
is melted and sauce is smooth. Stir in brandy extract. Place
cooked rice in baking dish (optional). Spoon mushroom-onion
mixture over rice. Top with chicken pieces. Spoon milk-cheese
mixture over chicken. Dust with paprika. Bake at 425 degrees for a
few minutes, or until hot. Serves 4.
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