Title: Chicken Cordon Bleu Ii
Categories: Meat Main
Yield: 6 Servings
| 6 | | Chicken breasts, boned |
| 6 | | Thin slices ham |
| 2 | c | Swiss cheese, grated |
| 1 | | Egg |
| 1 1/2 | ts | Cooking oil |
| 1 | tb | Water |
| | | Flour |
| | | Bread crumbs |
| SAUCE |
| 1 | cn | (medium) crushed pineapple, |
| 1 | c | Brown sugar |
| 1 | tb | Lemon juice |
| 1 | tb | Cornstarch |
| 1/2 | c | Water |
| 1/4 | c | Sherry |
| 4 | tb | Butter |
| Preh | eat | oven to 325 F. |
1. Pound chicken breasts to approximately 1/4" thickness (without
tearing), top with 1 slice ham, and 1/3 cup swiss cheese. Roll up
carefully, tucking in ends as you roll.
2. Combine egg, cooking oil and water in a small bowl. Roll chicken
in flour, then in egg mixture and then in bread crumbs.
3. Place in pan and bake 325 F. for 20-25 minutes.
4. While chicken is baking, prepare sauce by combining pineapple,
brown sugar and lemon juice. Cook on medium heat until bubbly;
turn down heat to simmer.
5. Add cornstarch with water slowly until slightly thick.
6. Add sherry and butter. Serve hot over cooked chicken.