Company chicken cordon bleu

8 servings

Ingredients

Quantity Ingredient
8 eaches Chicken breast halves; skinned and boned
¼ teaspoon Salt
¼ teaspoon White pepper
2 eaches Eggs; beaten
1 cup Milk
4 slices (1 oz each) cooked ham; cut
10¾ ounce Can Mushroom soup; undiluted
8 ounces Carton commercial sour cream in half
4 slices (1 oz each) Swiss cheese; cut in half
⅓ cup All-purpose flour
1⅓ cup Fine dry breadcrumbs
Vegetable oil
Mushroom sauce (optional)
4 ounces Can sliced mushrooms; draind
⅓ cup Dry sherry

Directions

MUSHROOM SAUCE

Place each piece of chicken between 2 sheets of wax paper; flatten to ¼-inch thickness using a meat mallet or rolling pin. Sprinkle with salt and pepper.

Combine eggs and milk; brush chicken pieces with milk mixture.

Place a ham slice and a cheese slice in center of each chicken piece.

Brush top of cheese slices with milk mixture. Fold short ends of chicken over ham and cheese; roll up, beginning with one unfolded side. Secure with wooden picks. Dredge chicken in flour; dip in remaining milk mixture, and coat well with breadcrumbs. Cover and chill 1 hour.

Heat ½-inch oil in a heavy skillet to 350 degrees F; add chicken, and pan-fry over medium heat 20 minutes or until golden brown, turning frequently. Drain well. Serve with mushroom sauce, if desired.

Mushroom Sauce:

Combine all ingredients; cook over medium heat, stirring occasionally, until thoroughly heated. Yield: 2-½ cups.

From _The Southern Living Cookbook_ Compiled and edited by Susan Carlisle Payne. Oxmoor House, 1987 ISBN 8487-0709-5 Typos by Jeff Pruett Submitted By JEFF PRUETT On 05-01-95

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