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Name: Scott Bairstows Chicken Cordon Bleu
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 ts Water; 4 Thin slices Swiss cheese; 4 Thin slices prosciutto; 2 tb Vegetable oil; 1/4 c All-purpose flour; 1/2 c Dry,seasoned breadcrumbs; 1 Egg, lightly beaten; 2 tb Butter; 4 Boneless, skinless chicken; 1/4 c Chopped and seeded tomato

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INGREDIENTS

1 ts Water
4 Thin slices Swiss cheese
4 Thin slices prosciutto
2 tb Vegetable oil
1/4 c All-purpose flour
1/2 c Dry,seasoned breadcrumbs
1 Egg, lightly beaten
2 tb Butter
4 Boneless, skinless chicken
1/4 c Chopped and seeded tomato

Servings

INSTRUCTIONS

Gently pound each chicken breast to about 3/8 inch thickness between two sheets of waxed paper. Cover half of the underside of each chicken breast with 1 slice of prosciutto and cheese. Sprinkle each with 1 tbsp. of chopped tomato, leaving a small space around the edge for the seal. Fold the chicken breast in half and press to seal. Make a 1/8 inch cut along the folded edge of the breast to prevent the packet from opening during cooking. Dip each packet in flour, then in a mixture of beaten egg and water, and then in the breadcrumbs. In a heavy skillet, heat half the butter and oil over medium heat. Place chicken packets in skillet and cook for 7 to 10 minutes. Turn and cook additional 5 to 7 minutes or until chicken is browned on both sides, adding more butter and oil as necessary. Chicken is done when no longer pink inside and juices run clear. Per serving: 535 calories, 60 g protein, 24 g fat, 17 g carbohydrate Yield: 4 servings Typed in MMFormat by cjhartlin.msn@attcanada.net Source: TV Guide March 27, 1999 Posted to MM-Recipes Digest V4 #10 by cjhartlin.msn@attcanada.net on Mar 26, 1999

NOTES

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Scott Bairstows Chicken Cordon Bleu

1 ts Water
4 Thin slices Swiss cheese
4 Thin slices prosciutto
2 tb Vegetable oil
1/4 c All-purpose flour
1/2 c Dry,seasoned breadcrumbs
1 Egg, lightly beaten
2 tb Butter
4 Boneless, skinless chicken
1/4 c Chopped and seeded tomato

Gently pound each chicken breast to about 3/8 inch thickness between two  sheets of waxed paper.  Cover half of the underside of each chicken breast  with 1 slice of prosciutto and cheese.  Sprinkle each with 1 tbsp. of  chopped tomato, leaving a small space around the edge for the seal. Fold  the chicken breast in half and press to seal. Make a 1/8 inch cut along the  folded edge of the breast to prevent the packet from opening during  cooking.  Dip each packet in flour, then in a mixture of beaten egg and  water, and then in the breadcrumbs. In a heavy skillet, heat half the  butter and oil over medium heat. Place chicken packets in skillet and cook  for 7 to 10 minutes. Turn and cook additional 5 to 7 minutes or until  chicken is browned on both sides, adding more butter and oil as necessary.  Chicken is done when no longer pink inside and juices run clear.  Per  serving: 535 calories, 60 g protein, 24 g fat, 17 g carbohydrate Yield: 4  servings  Typed in MMFormat by cjhartlin.msn@attcanada.net Source: TV Guide  March 27, 1999    Posted to MM-Recipes Digest V4 #10 by cjhartlin.msn@attcanada.net on Mar  26, 1999

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Nutrition

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Serving Size: 1 Serving (681g)
Recipe Makes: 4 Servings

Calories: 902
Calories from Fat: 276 (31%)

Amt Per Serving		% DV

	Total Fat 30.6g	41 %
	Saturated Fat 9.2g	46 %
	Monounsaturated Fat 10.3g
	Polyunsanturated Fat 6.5g
Cholesterol 475.9mg		146 %
Sodium 1765.5mg		61 %
Potassium 1518.4mg		40 %
Total Carbohydrate 5.8g		2 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 5.6g
Protein 141.6g		202 %
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: 902

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