Recipe by Redneck Epicurean
This recipe is from my gourmet cooking class in college. We were divided into "kitchens" and each "kitchen" group prepared a recipe for everyone to try. The group behind me made this and I thought it was one of the best cordon blue recipes I'd had, not to mention easy and somewhat inexpensive. Since the class, I've been looking for an excuse to make it myself.
Top Review by NewGirl
I thought this was quite luscious. For the two of us, I only used two chicken breasts (fat trimmed off), flattened by placing them between sheets of plastic wrap and beating with a rolling pin. I still used four slices of ham and cheese, to cover the whole breast. The four portabellas I chopped into large chunks. The chicken just seemed to stick up too high sitting on the whole mushrooms. I did not halve the sauce and it worked out wonderfully. When it was done, the bubbly sauce was halfway up the chicken rolls, with the portabella chunks swimming happily. Yummy. With a side or two, plenty to eat. Unfortunately, my husband doesn't like sweet and meat together, so I can't make this for both of us again. I will pass it on to others.
- 4 large portabella mushrooms
- 4 chicken breasts
- 4 slices sweet ham, sliced thin
- 4 slices provolone cheese
- 1⁄2 teaspoon salt
- 1 (10 ounce) can cream of mushroom soup
- 1⁄2 cup whole milk
- 2 tablespoons white wine
- 1 teaspoon fresh ground pepper
Directions See How It's Made
- Preheat oven to 350 degrees.
- Spray bottom of pan and arrange mushrooms in baking dish.
- Next take the chicken and stretch it out, don’t tear though.
- Next, take your slice of ham and place it on the chicken, then your cheese on your ham.
- Take the small end of the chicken and gently roll the chicken tucking in the sides.
- Place the chicken on the mushrooms.
- Season lightly with salt and pepper.
- Next, mix all ingredients of the sauce together and pour over the chicken.
- Bake for 40-45 min or until chicken is done and juices run clear.