Easy Elegant Cordon Bleu
Anyway, this recipe was discovered in some obscure cookbook by three of my students in 1981 or 1982. I still remember who they were: Brian Beesler, Teri Lyn Stark and Wendy Curtis. They made it, I loved it and I've made it ever since. SO easy and always impressive to whoever you have over to dinner. Thanks, Brian, Teri Lyn and Wendy!
THIS RECIPE FOR ONE SERVING. You multiply for however many you want to make.
I serve this with sauteed mushrooms, wild rice, a crossaint or good roll and a spinach salad. SO GOOD!
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- boneless, skinless chicken breast
- slice of your favortie ham....can be deli
- slice of good swiss cheese
- 2 Tbsp
- cream cheese
- slices thick bacon
- 1 c
- fresh mushrooms...your favorite variety
- 2 Tbsp
- real butter, please
- box of wild and brown rice mix, prepared according to package direcctions
Pound with side of regular meat mallot until about 1/4 to 1/2 inch thick. If it falls apart a bit...don't worry....you can stick it back together later. Remove plastic wrap.
Cooking time....estimated 45 min. or a bit more. Bacon will be crisp. Don't overcook or the chicken will become dry.