LIZ'S CHICKEN CORDON BLEU WITH CREAM SAUCE

This is my very own simplified version of a stand-by classic. I do not pound my Cordon Bleus, instead I leave the chicken plump and juicy. Extra crunchy homamde breading and a comforting cream sauce make this Chicken Cordon Bleu a recipe that I have revisited time and again. The cream sauce is simple and can be used in a variety of other dishes. My husband loves this recipe, and his favorite part is pouring the sauce all over the chicken and rice.

Ingredients Yield: 4 Servings
4 thawed Chicken Breasts
4 Slices Deli Ham
4 Slices Swiss Cheese

For Breading:
4 Slices of Toast, diced (The Italian Breadcrumbs in the can from the store great too)
1 Tbsp garlic
2 tsp Parsley

For Dredging:
4 Eggs mixed with 2 oz Milk
1 Cup Flour mixed with Salt and Pepper to taste

For Sauce:
2 Tbsp Butter
2 Tbsp Flour
2 tsp Chicken granules (1 Cup Chicken Broth can be used in place of this and the water)
1 Cup Water
1 Cup Milk

1. Preheat oven to 350○. Create a breading station: put the Chicken, Ham and Cheese, Flour mixed with Salt and Pepper to taste, Eggs and milk, and Breading mixture on separate plates or in separate bowls. Grease a cookie sheet (I line mine with foil too). Remember you are working with raw chicken, so get everything else out of your work space. Also have disinfecting cleaners ready to clean every surface you touched while working with the raw chicken.

2. Create a pocket in the chicken breasts by turning them on their sides, and cutting down almost all the way.

Stuff the ham and then the cheese into the pocket. You can also stuff some of the Cream Sauce into the chicken if desired.

3. Dredge the chicken in the flour, salt, and pepper mixture, then in the eggs and milk.

Roll the dredged chicken in the breadcrumb mixture.

4. Place breaded chicken breasts on greased cookie sheet and bake at 350○ for 45-60 minutes. Chicken is done when juices run clear, and the meat is all white. Don't be tempted to overcook, there is nothing like a juicey, baked, breaded chicken breast.
Breadcrumbs will be extra-crunchy.

Cream Sauce

1. Put Butter, Flour, and Chicken Granules (unless using chicken broth), in a quart-sized sauce pan. Cook over medium heat. When the butter and flour melt together to form a roux, stir for 1 minute. Turn down heat if it is on the verge of burning. It will bubble.

2. Turn off heat. Slowly whisk in the Water, or chicken broth.

Slowly whisk in Milk.

3. Turn heat to High. Whisk continually and bring to a boil. Allow to boil for 1 Minute. Pour over Cordon Bleus and enjoy! This sauce can be used in a variety of dishes, and can be made with any granules or broth! If using broth, additional seasonings may be needed.