Subj: Poulet Cordon Bleu
Poulet Cordon Bleu
6 boneless chicken breasts
12 slices thinly sliced ham
12 slices gruyere or swiss cheese
1 cup flour
salt and pepper
1 cup seasoned bread crumbs
3 tbsp. canola oil
1/2 C dry white wine
1/2 C water
Skin breasts and cut in half. Pound flat. On each piece
of chicken place a slice of ham and
one of cheese. Roll up securely and fasten with toothpicks.
Roll each piece in flour
seasoned with salt and pepper, parmesan and tarragon
to taste. Then dip each piece in
beaten eggs and roll in bread crumbs. Chill for at least
one hour. Heat oil in a heavy
skillet and saute chicken pieces over medium heat until
golden brown all over. Add
water and wine, reduce heat, cover and simmer about
10 minutes or until done.
Remove from heat and thicken pan drippings into a gravy.
Serve with a spinach salad, a
rice pilaf and crusty rolls.