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Chicken Cordon Bleu


6 boneless skinless chicken breasts
6 slices Prosciutto ham or boiled ham
6 (1 x ½ x 2-inch) wedges Swiss cheese
3 to 4 cups chicken broth
1 jar sliced mushrooms
Chablis wine
½ cup all-purpose flour
Freshly ground black epper
Garlic salt

Pound chicken flat between two pieces of plastic wrap. Place 1 slice of ham and 1 wedge of cheese on each breast. Roll in butcher style, tucking ends. Sprinkle with salt, pepper, and garlic salt. Refrigerate for one hour (tightly rolled).

Cover chicken roll in flour, and brown in 3 to 4 tablespoons of butter. Make gravy from pan drippings, broth, mushrooms, and enough flour to thicken. Bring to a slight boil; add wine to taste, and pour over breasts in a casserole dish.

Bake for one hour at 350° F.