Any tips for chicken cordon bleu?!
Answers: on how to make it any better or different then usual
chicken cordon bleu
Ingredients
4 Chicken breast halves
4 Tlbs. dijon mustard
4 Thin slices honey baked ham
4 slices Swiss cheese
1/2 to 1 cup Flour
2 Eggs
1-2 Tbls. water
1-2 cups Bread crumbs
Salt
Pepper
Italian seasoning
Oil
Preparation
Pound the 4 chicken breast halves between wax paper sheets with a wooden mallet. After the breasts are pounded to 1/2 inch thickness, spread 1 t. dijon mustard on each breast. place 1 slice ham followed by 1 slice cheese on each breast. Fold each breast- long side followed by short sides followed by the other long side, so that ham/cheese is completely inside chicken. In 3 seperate pie pans put flour, eggs mixed with the water, and the bread crumbs mixed with the seasonings. Coat each chicken piece with the flour, then completely cover with the egg mixture and then press each piece into the bread crumbs coating completely. Refridgerate chicken for 1to 1 1/2 hours. Heat oil in a pan, brown each piece of chicken, about 2-3 minutes on each side. place chicken in a non stick pan and bake at 375 until done (about 35 minutes).
http://www.mealsmatter.org/recipes-meals...
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use pam or oil on your picks that secure the chicken as it seems to me that the picks always want to stick to the chicken and i always end up burning my fingers....and i find that for the wine less is more