Chicken Cordon Bleu - cooking recipe

Ingredients

6 boneless chicken breasts, flattened (skin on)
1 c. cooked ham, chopped
1 c. Velveeta, grated
3/4 c. soft bread crumbs
1/2 c. cooking sherry or wine
1/3 c. boiling water
2 bouillon cubes, dissolved in water
2 Tbsp. flour
1/4 c. cold water
1/4 tsp. Kitchen Bouquet
1 (4 oz.) can mushroom pieces

Preparation

Mix ham, Velveeta
and bread crumbs; place on flattened chicken breasts.
Tuck
edges
together and fasten with toothpick, if necessary.
Dip\tin melted butter and place in baking dish (edges down).
Add\tsherry\tor
wine
and bouillon cubes. Cover and cook for 45
minutes
at
350\u00b0.
Drain\t3/4
cup
of liquid for gravy.\tContinue
to cook chicken for 30 minutes or until done and slightly
brown.
Mix the flour, cold water and Kitchen Bouquet and
stir
into
chicken
broth.
Add mushroom pieces and cook
until
gravy thickens.
Place chicken breasts on bed of cooked wild
rice.\tSpoon gravy over and serve while hot.