Email to Karen      

Recipe Categories: sheberry's HOME PAGEAPPETIZERS BBQ BEEF BEVERAGES BodyCare BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Cleaners condiments COOKIES CROCKPOT Dairy DESSERTS DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FrostingsToppings FRUIT HelpfulHints HomemadeSeasonings INFO JustForLaughs KEFIR LAMB MARINADES MEATS PASTA PASTRIES Pets PIZZA Pork POULTRY Remedies RICE SALADandDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY Substitutions VEAL VEGETABLES

Cordon Bleu style Chicken




Source of Recipe


from Non Editorial Newsletters
6 chicken breasts halves, skinned and boned
6 ounces Swiss cheese, sliced
6 thin slices of ham

1/3 cup butter
1/2 cup water
1 teaspoon instant chicken bouillon powder
1 cup (about 6 oz) sliced mushrooms
3 Tablespoons WGWW flour

Preheat oven to 350 degrees.

Place chicken breasts on a cutting board and pound chicken lightly with a
mallet to make 1/4 inch thick cutlets, working from the center out. Place a
slice of cheese and ham on each piece of chicken. Tuck in sides, roll and
fasten with wooden toothpicks.

Coat chicken rolls with flour. Heat butter in skillet and gently brown
chicken in butter. Remove chicken and place in a 7 x 11 baking dish. Add
water, bouillon powder,and mushrooms in the same skillet. Heat and
stir to remove crusty bits from skillet. Pour sauce over chicken. Bake for
1 to 1-1/4 hours at 350 degrees or until tender. Remove toothpicks.
Transfer chicken to warmed serving platter and serve.

SERVES: 6