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Happy Easter!

March 31, 2013

Happy Easter! I’ll keep it simple today. Today’s menu: chicken cordon bleu, rice, and spinach strawberry pecan salad.

Chicken Cordon Bleu

3 chicken breast filets
Sliced ham (luncheon meat)
Swiss cheese
Panko bread crumbs
Salt and Pepper

Pound the chicken breasts to 1/4 inch with a flat meat mallet. Sprinkle both sides of the chicken with salt and pepper.

Place ham slices to cover the chicken.

Top with Swiss cheese.

Roll chicken like a burrito. Place in the refrigerator for an hour. This helps it hold its shape without using toothpicks.

Take chicken out of the refrigerator. Prepare to bread the chicken by beating 2 eggs and placing in a shallow dish. Place flour in one shallow dish and the Panko in another.

Dredge chicken in flour, dip in egg and coat with Panko. Place on plate seam side down. Repeat for all the chicken. Place in the refrigerator for an hour so that the coating with stick better.

Heat oil in non stick skillet. Brown chicken on all sides. Finish off in the oven for 20 minutes at 350 degrees.





From → Recipes

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