Got from 17 magazine back when I was a teenager. Good recipe

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Name: Chicken Cordon Bleu
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 2 lb chicken breasts meat only (4 breasts); 1 dash table salt; 1 dash black pepper; 4 oz sliced boiled ham; 2 oz sliced swiss cheese; 2 Tbsp flour; 3 Tbsp butter; 1/4 lb mushrooms sliced; 1 ea medium onion chopped; 3/4 cup water; 1 ea chicken bouillon cube; 1 Tbsp chopped fresh parsley; 1/4 cup heavy cream; 2 cup cooked rice

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INGREDIENTS

2 lb chicken breasts ; meat only (4 breasts)
1 dash table salt
1 dash black pepper
4 oz sliced boiled ham
2 oz sliced swiss cheese
2 Tbsp flour
3 Tbsp butter
1/4 lb mushrooms ; sliced
1 ea medium onion ; chopped
3/4 cup water
1 ea chicken bouillon cube
1 Tbsp chopped fresh parsley
1/4 cup heavy cream
2 cup cooked rice

Servings

INSTRUCTIONS

Fold long edges of cutlet over ends of bar of cheese. Then, starting at short end of cutlet, roll up, jelly-roll style. To hold each chicken roll together, fasten with a wooden toothpick. Measure flour onto a plate or sheet of plastic wrap or waxed paper. Lightly coat each chicken roll over with flour. In a large skillet, melt 2 Tbsp butter over medium heat. Add chicken rolls and brown on all sides. Remove from pan; set aside. Melt remaining Tbsp of butter in skillet. Add mushrooms and onion, saute til tender. Add water, chicken bouillon, parsley and bring to a boil. Return chicken rolls to sauce. Lower heat, cover skillet and simmer 30 minutes. Transfer chicken rolls from pan to serving platter, keep warm while finishing sauce. Bring sauce to boil. Stir in cream, lower heat, and simmer several minutes til sauce thickens slightly. Pour sauce over chicken rolls. Serve with rice. Serves 8

NOTES

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Chicken Cordon Bleu

2 lb chicken breasts meat only (4 breasts)
1 dash table salt
1 dash black pepper
4 oz sliced boiled ham
2 oz sliced swiss cheese
2 Tbsp flour
3 Tbsp butter
1/4 lb mushrooms sliced
1 ea medium onion chopped
3/4 cup water
1 ea chicken bouillon cube
1 Tbsp chopped fresh parsley
1/4 cup heavy cream
2 cup cooked rice

Flatten each chicken breast: spread the breasts on a sheet of plastic wrap or waxed paper. Cover with a second sheet. Using mallet or edge of a sauce, pound each breast until flat (1/4 inch thick). Sprinkle one side of cutlets with salt and pepper. Top each with a slice of ham. Cut cheese into 4 bars. Place one bar of cheese at one short end of each ham slice.
	Fold long edges of cutlet over ends of bar of cheese. Then, starting at short end of cutlet, roll up, jelly-roll style. To hold each chicken roll together, fasten with a wooden toothpick. Measure flour onto a plate or sheet of plastic wrap or waxed paper. Lightly coat each chicken roll over with flour. In a large skillet, melt 2 Tbsp butter over medium heat. Add chicken rolls and brown on all sides. Remove from pan; set aside. Melt remaining Tbsp of butter in skillet. Add mushrooms and onion, saute til tender. Add water, chicken bouillon, parsley and bring to a boil. Return chicken rolls to sauce. Lower heat, cover skillet and simmer 30 minutes. Transfer chicken rolls from pan to serving platter, keep warm while finishing sauce. Bring sauce to boil. Stir in cream, lower heat, and simmer several minutes til sauce thickens slightly. Pour sauce over chicken rolls. Serve with rice. Serves 8

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Nutrition

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Serving Size: 1 Serving (250g)
Recipe Makes: 8 Servings

Calories: 370
Calories from Fat: 129 (35%)

Amt Per Serving		% DV

	Total Fat 14.4g	19 %
	Saturated Fat 7.2g	36 %
	Monounsaturated Fat 4.4g
	Polyunsanturated Fat 1.5g
Cholesterol 132.4mg		41 %
Sodium 418mg		14 %
Potassium 479.2mg		13 %
Total Carbohydrate 16g		5 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 14.7g
Protein 41.9g		60 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 370

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