Chicken -Main Dishes

Chicken Cordon Bleu

• 3 Whole Chicken Breasts
• 3 slices of cooked Ham
• 3 slices Swiss cheese
• 1/2 cup flour
• 1/4 tsp. paprika
• 1 egg
• 2 Tbsp. milk
• 1/2 cup bread crumbs
• 3 Tbsp. butter
• 1/2 cup chicken broth
• 1/2 cup white wine
• 1 can cream of chicken soup
• 1/2 cup sour cream

In it's own bowl mix the flour and paprika. In another bowl lightly beat an egg and add the milk to it as you beat the egg. And have your bread crumbs ready. Have a sauce pan with the butter set to go. First of make sure the skin and bone are off the chicken. Cut in half so you double the surface area. Pound to increase the size even more, do this between plastic wrap. Cut the ham and cheese in half. Fold chicken in half with ham and cheese inside. Seal (pound edge) the chicken. Coat the Chicken with the flour and paprika mixture. Dip the chicken pocket into the egg and milk mix. Now we want to brown the chicken pockets in the butter. Add the chicken broth and wine. Sprinkle with parsley. cover and simmer for 1 hour. remove and add soup to the pan drippings. Stir in sour cream. Heat gently and serve over chicken.

Chicken Hot Pot