Christmas Eve Cordon Bleu

(Perfect for a Christmas Eve family dinner!)

6 boneless, skinless chicken breast halves
3 thin slices fully cooked ham, halved
3 slices Swiss cheese, halved
1/2 c. flour
1/2 tsp. salt
1/2 tsp. Paprika
1 egg
2 T. milk
3/4 c. dry bread crumbs
3 T. butter
1 c. chicken broth
2 T. parsley flakes
Hot cooked rice
1 can cream of chicken soup
1/2 c. sour cream

Flatten the chicken pieces to 1/4-inch thickness; top each with one piece of ham and one piece of cheese. Fold chicken around the ham & cheese; secure with wooden picks.

In a shallow bowl, combine flour, salt & Paprika. In another both, beat eg & milk. Dredge chicken in flour mixture, then dip in egg mixture and roll in bread crumbs.

In a large skillet over medium heat, brown chicken in butter. Add broth and parsley. Cover and simmer over medium-low heat for 50 to 60 minutes. Remove the wooden picks.

Place rice on a serving platter; top with chicken and keep warm.

In the same skillet, combine soup and sour cream; heat through, but do not boil. Pour over chicken and rice; serve immediately.

Serves 6.

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