Chicken Cordon Bleu

• 4 boned, skinned chicken breasts, cut in half
• 4 thin slices boiled ham
• 4 pieces Swiss cheese
• 2 Tbsp. flour
• 3 Tbsp. butter or oleo, divided
• 1/4 lb. mushrooms
• 1/2 medium onion
• 3/4 c. water
• 1 Tbsp. chicken bouillon or 1 cube
• 1 Tbsp. parsley
• 1 tsp. chives
• 1/4 c. heavy cream

1. Pound breasts thin.
2. Salt and pepper chicken.
3. First put chicken, slice of ham and cheese.
4. Roll up in jelly roll fashion. Secure with toothpicks.
5. After all are rolled, flour chicken. Melt 2 tablespoons butter over medium heat.
6. Brown on all four sides, about 4 minutes.
7. Remove chicken; melt remaining butter. Add mushrooms and onion.
8. Saute until tender.
9. Then add water and bouillon, parsley and chives.
10. Bring to boil.
11. Return chicken to sauce.
12. Cook in oven 1 hour or until tender.
13. Remove chicken.
14. Add cream.
15. Simmer several minutes until thickened.

chicken breasts, thin, swiss cheese, flour, butter, mushrooms, onion, water, chicken bouillon, parsley, chives, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1040584 (may not work)