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Chicken Cordon Bleu w/lemon butter sauce

Source of Recipe

by Shanny, from Chef Albert - Cook Like a Pro - Family Circle, 4/3/90


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=1458.6

List of Ingredients

6 boneless skinless chicken breasts, flattened to 1/4 inch thickness
3 oz. cooked smoked ham (6 slices)
3 oz. Swiss cheese (6 slices)
6 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teasoon white pepper
4 eggs
2 tablespoons water
1 1/2 cups fresh bread crumbs
vegetable oil for frying
2 tablespoons butter
2 tablespoons lemon juice


Recipe

Fold each cheese slice in half and wrap it with a slice of ham. Roll each chicken breast around a ham/cheese wrap and secure with toothpicks if needed. Refrigerate for 30 minutes (this helps it hold it's shape during cooking).

Combine flour, salt & pepper. Beat egg and water together in a shallow dish. Coat the chicken rolls with the seasoned flour, dip into the egg and then coat with crumbs. Refrigerate once more for a short while (this helps the crumb coating stay put during cooking).

Sauté chicken in 1/4 inch of hot vegetable oil in a large skillet until golden - about 10 minutes - turning once. Transfer to baking sheet and bake in 325°F oven for another 15-20 minutes.

Melt butter over low heat; stir in lemon juice. To serve, transfer chicken to serving platter and spoon lemon-butter over. Garnish with fresh sprigs of parsley and lemon wedges.