Chicken Cordon Bleu
- 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
- Mix ham, Velveeta
- and bread crumbs; place on flattened chicken breasts.
- Tuck
- edges
- together and fasten with toothpick, if necessary.
- Diptn melted butter and place in baking dish (edges down).
- Addtherrytr
- wine
- and bouillon cubes. Cover and cook for 45
- minutes
- at
- 350u0b0.
- Draint/4
- cup
- of liquid for gravy.tontinue
- 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.tpoon gravy over and serve while hot.
chicken breasts, velveeta, bread crumbs, cooking sherry, boiling water, bouillon cubes, flour, cold water, kitchen, mushroom pieces
Taken from www.cookbooks.com/Recipe-Details.aspx?id=440535 (may not work)