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    Cordon Bleu-Stuffed Chicken Breasts


    Source of Recipe


    Bernice

    List of Ingredients




    Cordon Bleu-Stuffed Chicken Breasts


    3/4 cup warm water
    1 - 4 oz (120 g) package Stove Top Stuffing Mix for Chicken
    8 small boneless, skinless chicken breasts (2 lbs total), pounded to
    1/4 inch thickness
    8 sliced Black Forest ham (5.5 ozs/157 g total)
    4 Kraft Deli Deluxe Swiss Cheese Slices, cut in half
    1/3 cup Kraft Sweet Onion Vinaigrette Dressing

    Recipe




    Preheat the oven to 350ºF.

    Add the stuffing mix to the warm water, stir just until moistened.

    Place 2 of the chicken breasts in a large freezer-weight resealable plastic bag.

    Pound the chicken with the side of a heavy can, rolling
    pin or meat mallet until the chicken is 1/4 inch thick.

    Remove the chicken pieces from the bag, set them aside.

    Repeat the process with the remaining 6 chicken breasts, two at a time.

    Place the chicken, top-sides down, on a large cutting board.

    Place 1 ham slice on each breast.

    Top with 1 cheese piece. Spread each of the eight pieces evenly with the stuffing mixture.

    Starting at one of the short ends, tightly roll up each chicken breast.

    Place the rolled chicken, seam-side down, in a 13 x 9 inch baking dish.

    Drizzle evenly with the sweet onion vinaigrette dressing.

    Bake in the preheated oven for 35 to 40 minutes, or until the chicken is cooked through (when an instant read thermometer inserted
    into the thickest part of the chicken registers 170ºF).

 

 

 


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