Chicken Cordon Bleu

If you are having company for supper and want something special and yet simple to make, then this recipe is a great choice. You can assemble the chicken early in the day and have it all ready to bake. It's makes a wonderful presentation when plated.

Top with a  mushroom cream sauce, and serve with some fresh vegetables and garlic cream cheese and chive mashed potatoes.

Ingredients: (serves 4)

• 4 boneless skinless chicken breast halves
• 4 large slices black forest ham
• 4 slices swiss cheese
• 1 egg
• 2 tbsp milk
• 1 pouch regular shake and bake

Method:

1. Wash chicken and pat dry. 
2. Lay chicken between two pieces of wax paper and using a meat mallot pound meat until flattened and a relatively even thickness.
3. Lay pounded chicken out flat and place a slice of ham and cheese over each chicken piece. 
4. Roll up and secure with meat skewers or toothpicks.
5. Using a fork whisk together egg and milk.
6. Dip rolled meat into egg mixture and then roll in the  shake and bake mixture.
7. Place each coated chicken cordon blue onto a parchment lined baking pan. 
8. At this point you can cover with plastic wrap and place in the refridgerator until ready to bake OR, bake in 350º oven for 35-40 minutes. 
9. Serve immediately with the following mushroom sauce or a hollindaise sauce.

Mushroom Cream Sauce:

Melt 1 tbsp of butter in a sauce pan. Add 2 cups sliced mushrooms and saute until golden. Add 1 1/2 cups cream, 2 tbsp white wine, 1/4 tsp salt, 1/4 tsp pepper.  Cook over medium heat until cream begins to thicken, approximately 10 minutes. Pour over chicken or serve on the side.