Wednesday, January 27, 2016

Chicken Cordon Bleu for two

2 slices fresh chicken breasts/boneless/skinless
2 slices swiss cheese
2 thin slices ham
1/4 cup flour
1 egg beaten
1/2 cup seasoned bread crumbs 
olive oil for frying
2 Tablespoons butter
2 Tablespoons flour
1-1 1/2 cup milk
salt & pepper to taste
Fold ham and swiss inside chicken breast and secure with toothpicks or twine. Then roll in 1/4 cup flour, dip in beaten egg, and roll in bread crumbs. Fry to golden brown crust. Place in baking dish. Spoon desired amount of white sauce over chicken, then bake for 10-15 minutes. Serve remaining white sauce for those who wish for more.
White sauce:
In small sauce pan, melt butter, stir in flour to make a roux. Add milk to make desired consistency. Add salt and pepper to desired taste.
For more chicken flavor add chicken bouillon (I use Maggi granules). You can also use chicken broth or stock instead of milk.
This dish is delicious with potatoes or pasta and blends well with assorted vegetables. I prefer fresh roasted asparagus and it is easy to prepare!