Sunday, August 3, 2008

Mariko's Chicken Cordon Bleu

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This is a scrumptious French classic recipe that can be made ahead of time and is a great dish for dinner parties. It is sure to impress your guests. The recipe comes from Mariko Shimomura of Seattle, pictured here with cousin Michelle.

2 half chicken cutlets
1 c bread crumbs (in a bowl)
¾ c eggbeaters or 3 eggs – beaten (in another bowl)
2 slices Swiss cheese
2-4 slices of ham (depends on thickness of the cut)
Salt, pepper, rosemary

Heat ¼ inch oil in a saucepan on low. Slice most of the way through each piece of chicken. Open the chicken and place the cheese and ham inside. Fold chicken back over itself. Sprinkle salt, pepper and rosemary on chicken to taste. Dunk chicken in eggbeaters. Coat chicken in breadcrumbs. Place chicken in the pan and turn the heat up to medium/medium high. Cook for 12-15 minutes turning occasionally.

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