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Easy Chicken Cordon Bleu

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 45 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 1 package deli ham (about 8 slices)
  • 2 cups bread crumbs
  • 1 egg
  • 1 lb. boneless skinless chicken breast cutlets (the thinner the better), in 8 pieces
  • 1 package sliced Swiss cheese
  • For sauce:
  • 1 can condensed cream of mushroom soup
  • 1/2 cup milk (approx.)
make it
Cut the ham into halves, cut the cheese into quarters or 2" square pieces. Place the bread crumbs in a bowl to the side. Crack the egg into another bowl and beat till mixed (no visible definition between yolk and white).

Lay out chicken cutlets on cutting board. Place enough ham slices on each to completely cover the chicken. Place a layer of cheese on each. Roll each as if making a wrap, secure with toothpicks if desired. Dip in egg to coat all sides and ends, then immediately into breadcrumbs to coat. Place on nonstick cooking tray in 350 degrees F oven for 35 minutes or until juices run clear.

While in oven, place contents of 1 can cream of mushroom soup in small saucepan. Beat with wire whisk to smooth. Add a dash of milk and continue stirring with whisk while heating. Add milk in small amounts until you reach the desired thickness for the sauce. When the chicken wraps are cooked through, plate them (scrape up the oozed out cheese) and top with the cream of mushroom sauce.
Notes
I'm a college student and it's important that anything I make be extremely easy to prepare and also not too time-intensive. The chicken is ready for the oven in less than 10 minutes and the sauce takes about 5 - which left me with more than 30 minutes of extra studying time!

We also had French cut green beans with the chicken - they taste pretty good with the cream of mushroom sauce :)

My boyfriend liked it so much I made a batch to freeze - they come out perfectly and it doesn't take much longer to make a double batch if you're doing it anyways.
Average Rating  (3)
Rated  by meescha on 5/6/2008 For any wrapped chicken like this, try using a spagetti noodle to hold them shut rather than a toothpick. It cooks with the chicken and disappears. Great trick.
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