Baked Chicken Cordon Bleu

  • 4 chicken breast filets, skinned
  • salt and pepper
  • 4 slices ham
  • 4 slices of cheese, such as Swiss
  • 1 egg, beaten
  • 1 cup bread crumbs
  • 4 tablespoons butter
Using a wooden meat hammer, pound the chicken breasts to about 1/4 inch thick. Or place the breasts between pieces of wax paper or in a heavy plastic bag and use your rolling pin to flatten them.

Lay out the chicken breasts and sprinkle lightly with salt and pepper. Top each with a slice of cheese and a slice of ham. Roll the chicken up tightly.

Dredge the rolls in the egg and then in the bread crumbs, coating them well. Use toothpicks to hold them together if you wish. Place the rolls in a greased baking pan, seam side down. Place 1 tablespoon of butter on top of each roll.

Bake at 350°F for about 30 to 35 minutes.

Serves 4.

Shallot Sauce

  • 2 shallots, chopped finely
  • 2 tablespoons butter
  • 1/2 cup whipping cream
Melt the butter in a small saucepan on low heat and add the shallots. Cook the shallots for 7 or 8 minutes, stirring occasionally. Add the cream and warm through. That's it, ready to serve.

Makes 1/2 cup

Easy French Food //