Chicken Cordon Bleu
Category | Subcategory | Source |
---|---|---|
Poultry | Chicken | The Women's Cookbook Page # 52 |
Ingredients
- 8 Skinless Boneless Chicken breas
- 1/2 C All-purpose flour
- 4 TBS Olive oil
- 8 Slices Ham 3 by 5" each
- 8 slices Muenster Cheese
- 1 Cup Chicken Broth
- Scallions
- Ground Pepper
Directions
- Sprinkle a littel cold water over both sides of each piece of
- chicken. Place each, smooth side down, between 2 pieces of plastic
- wrap. With a rolling pin or the bottom of a heavy skillet, pound the
- chicken until it is about 1/4 inch thick.
- Spread the flour on a sheet of waxed paper. Coat the chicken with
- the flour, shaking off the excess.
- In a large nonstick skillet, heat 1 tablespoon of oil over medium-
- high heat. Add the chicken and cook for 1 to 2 minutes, or until
- browned. Turn the chicken and cook for 1 minute more, or just until
- cooked through. Remove to a plate.
- Add the remaining oil to the skillet. Return the chicken to the
- skillet (slightly overlapping is okay). Top each with one slice of
- ham and one slice of cheese. Pour in the broth and sprinkle the
- scallions and pepper on top. Bring to a boil over high heat. Reduce
- the heat to low. Cover and simmer for 1 to 2 minutes, or until the
- cheese melts.
- Transfer the chicken to serving plates and pour over the pan juices.
- Serve right away.