Sunday, March 15, 2009

Chicken Cordon Bleu

4 boned and skinned chicken breasts
1/4 teaspoon pepper
4 slices extra lean boneless ham -- 1 ounce each
3/4 cup shredded mozzarella cheese
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/2 cup cornflakes -- crushed
1/3 cup skim milk
Place each chicken breast between sheets of plastic wrap and pound to about 1/4 inch
thickness. Sprinkle with paper and top with a piece of ham and 3 tablespoons of cheese.
Roll up like a jelly roll. Tuck in ends and secure with wooden toothpicks. Spray and 11x7
baking dish with Pam and set aside. In a shallow dish, combine paprika, garlic powder,
and cornflake crumbs. Dip each chicken roll in milk, then roll in cornflake crumb mixture,
turning to coat thoroughly. Place rolls in the prepared baking dish. Cover and freeze.
Thaw. Bake uncovered at 350 degrees for 30 minutes, or until fork tender.

Optional Sauce (make and pour over chicken just before serving):
1 TB butter
1 TB Flour
1 cup Milk
1/3 cup Parmesan Cheese
1/2-1 tsp garlic powder
salt & pepper to taste

In small saucepan, melt butter. With a whisk, beat in flour. When mixture bubbles, add milk all at once, stirring with a whisk to avoid lumps. Stir in cheese, garlic powder and salt and pepper to taste. Cook stirring constantly until it's think. Pour over baked Chicken Cordon Bleu just before serving.

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