Swiss Cut
Chix Cordon Bleu recipe?
I’m looking for an “ultimate” recipe-one that doesn’t involve cream sauces or reductions. I just want to make them the way they come in the frozen foods isle.(rolled & stuffed w/ a perfectly seasoned breadcrumb coating) What thickness should I get the ham and swiss cut to? I’m also looking for that perfect blend of salt and spices for the breading. If there’s one thing I know, an underseasoned breading/batter can ruin the whole dish!
my mom (b4 she passed) would bake them off; but the frozen ones look fried and I’m thinking that fried might taste better…?
This is a REALLY delicious one. although, I’m not sure if it’s what you’re looking for;
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
Serves 6.
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