Thursday, April 1, 2010
Chicken Cordon Bleu
4 skinless, boneless chicken breast
4 slices Swiss cheese
4 thin sliced smoked ham
1/4 cup all-purpose flour
1/4 cup milk
2 cups crushed frosted flakes
Place one chicken breast in a plastic bag. Using the flat side of a meat tenderizer or a rolling pin, pound chicken until about 1/2 inch thick. Repeat with all four breasts.
Lay one chicken breast on a piece of plastic wrap. Layer Swiss cheese, then ham. Roll up the chicken, then wrap in the plastic wrap. Repeat with all four breasts. Refrigerate one hour. This will help the chicken retain its shape.
Bring chicken to room temperature.
Pour flour into a bowl. In another bowl, beat egg with milk to make an egg wash. Place crushed frosted flakes in another bowl. Unwrap chicken. Cover in flour, then egg wash, then roll in frosted flakes. Place in a greased baking dish. Bake at 375 degrees for about 40 minutes or until juices run clear.