Pound your chicken breasts out before starting.
This will make them more tender.
Place ham on one side and cheese on the other of uncooked chicken breasts.
After doing this, drop into bread crumbs; coat both sides of your Cordon Blue.
In a skillet, add butter, onion and garlic powder.
Place your chicken in hot skillet for 4 minutes on each side.
Do not burn.
Add white wine and let boil 1 minute.
Cover and place in oven for 40 to 50 minutes at 400\u00b0.
nd hot. Salt and pepper chicken than add it to skillet
Preheat panini press. Place the roll bottoms on a work surface and top with the chicken and ham.
In a small bowl, mix cheese and ranch dressing and spread on the cut side of the roll tops. Cover the sandwiches with roll tops and place in the panini press. Cook for 3-4 minutes.
50 degrees.
Place the chicken between plastic sheets or preferably
Pound breasts until thin.
Lay slice of cheese and ham on each breast; roll and insert toothpicks to secure.
Mix flour, salt, pepper and paprika in plastic bag.
Put breasts in bag and shake to coat.
Melt butter in frying pan and brown chicken rolls on all sides.
Add white wine and bouillon cube.
Cover and simmer 30 minutes.
Remove chicken from pan.
Add cream to pan and cook on medium-high for 3 minutes until smooth and creamy.
Pour over chicken.
Serves 3.
prepare your boneless skinless chicken breasts by slicing them almost
Pound breasts until thin.
Lay slice of cheese and ham on each breast; roll and insert toothpicks to secure.
Mix flour, salt, pepper and paprika in plastic bag.
Put breasts in bag and shake to coat.
Melt butter in frying pan and brown chicken rolls on all sides.
Add white wine and bouillon cube.
Cover and simmer 30 minutes.
Remove chicken from pan.
Add cream to pan and cook on medium-high for 3 minutes until smooth and creamy.
Pour over chicken.
Serves 3.
Take one piece of chicken, ham and cheese in order; roll up and close with toothpick.
Coat in mixture of flour and paprika. Cook in butter until brown.
Add wine and bouillon cube.
Reduce heat and simmer for 30 minutes.
Remove chicken from skillet (remove toothpick).
Blend cornstarch and cream in skillet; stir until smooth and thick.
Pour over chicken on platter and serve hot.
Lay chicken flat.
Place a piece of cheese, then ham on chicken.
Roll up chicken.
Hold shape by sticking a toothpick in it.
Place in pan.
Pour mushroom sauce over it.
Bake at 375\u00b0 until done.
Mix gravy mix with white wine.
Add cold water.
Add mushrooms.
Stir to mix.
Heat in saucepan, then place chicken in casserole dish.
Cover with mix.
Cover and bake at 350\u00b0 for 1 hour.
Thicken gravy with 2 tablespoons flour and cold water, if necessary.
Pour over chicken.
Serve with rice.
In a 13 x 9-inch pan, sprayed with Pam, layer chicken cutlets, ham, cheese and precooked Stove Top stuffing.
Pour chicken broth over top.
Bake in a 350\u00b0 oven for 1/2 hour or until bubbling. Serves 4 to 6.
Pound each chicken breast until flattened and place 1/2 cheese slice and slice of ham on chicken, then fold each breast in half and roll together.
Put butter in micro-proof baking dish and melt. Place each chicken breast in pan and cook on High, covered, for 10 minutes.
Blend soup and mushrooms with juice of chicken together and pour over chicken and cook 4 minutes on High.
Stir chicken juice with soup and mushrooms to be used as gravy.
Preheat oven to 350\u00b0.
Lay out chicken breast on a flat surface and pound chicken until slightly flat.
In each flattened breast add 1/2 piece of ham and 1/2 piece of cheese.
Roll up carefully and place a toothpick in each roll to hold them in place.
Place seam side down in pan.
Add 1/2 cup milk to both cans of soup and mix well; pour over chicken and cook uncovered for 1 hour.
Great for entertaining.
Place each piece of chicken between 2 sheets of wax paper. Flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle with salt and pepper. Combine eggs and milk. Brush both sides of chicken with milk mixture. Place a piece of ham and a piece of cheese in center of each chicken piece. Brush top of cheese slices with milk mixture. Fold ends over ham and cheese. Roll up, beginning with long side. Secure with toothpicks. Dredge chicken in flour. Dip in remaining milk mixture and coat with bread crumbs. Cover and chill 1 hour.
Cut pocket in each side of chicken breast.
Fold ham around cheese and stuff in chicken pocket.
Melt oleo in pie plate.
Mix crumbs, salt and pepper and paprika on second pie plate.
Roll chicken in oleo then in crumbs.
Bake in buttered dish at 400\u00b0 for approximately 40 minutes.
Heat broiler.
Pound each breast half between two sheets of plastic to 1/4 inch thickness.
Top with slice each of ham and cheese, trimming to fit.
Fold each breast lengthwise in half. Skewer closed on three sides.
Sprinkle chicken with thyme.
Place on rack in broiler pan.
Broil 4 to 5 minutes on each side until chicken is cooked and cheese is melted.
Meanwhile prepare vegetables according to package.
Arrange chicken on serving platter, removing skewers.
Spoon vegetables and pasta around chicken.
Put the chicken breasts in large Pyrex dish.
Chop onion and green pepper and put over the top.
Drain mushrooms and pour on top.
Sprinkle shredded cheese over the top.
Cover with foil. Bake at 450\u00b0 for 30 minutes.
Place chicken between 2 pieces of waxed paper and pound until cutlets are 1/4-inch thick.
Place ham and cheese slices on top of each and roll up each (like jelly roll).
Dip into eggs and bread crumbs, then brown slowly in butter and garlic (slowly about 25 minutes).
Remove cutlets and add lemon juice and wine to the pan juice.
Boil and scoop up all browned bits and pour over cutlets, then bake 10 minutes at 350\u00b0.
Beat chicken between pieces of wax paper with flat side of meat cleaver until 1/4-inch thick.
Arrange slice of ham and cheese on inside of each chicken breast.
Roll and secure with a toothpick. Dip rolled chicken in mixture of beaten eggs and oil, then roll in bread crumbs.
Arrange in pan and cook at 350\u00b0 for 35 to 45 minutes.
Preheat oven to 350\u00b0.
Pound chicken breast thin.
For each serving, place 1 slice ham and 1 slice Swiss cheese on each chicken breast.
Roll up and secure with toothpick.
Can use after meal for your teeth.
Combine bread crumbs and seasonings.
Dip each chicken breast rolled in Butter Buds, then in seasoned bread crumbs.
Arrange in baking dish sprayed with nonstick cooking spray.
Drizzle with remaining Butter Buds.
Bake at 350\u00b0 for 35 to 40 minutes or until chicken is tender and golden brown.