Prep 10 mins
Cook 25 mins
My husband loves this meal on a cold day. It goes great with any side dish and is very filling.
- 5 thin chicken cutlets
- 5 slices domestic ham
- 5 slices American cheese
- 1 cup breadcrumbs
- 1⁄2 cup flour
- 1 1⁄2 cups milk
- 1 egg
- 8 ounces cream of chicken soup
- 10 toothpicks
- 2 tablespoons butter
- Lay down cutlet of chicken and put a slice of ham and a slice of cheese on top and roll it up, sealing it with 2 toothpicks. Dip it in milk bath and then roll it in flour. Then dip it in a beaten egg bath and roll it in bread crumbs. Brown it in frying pan with melted butter. Repeat with other cutlets.
- In a small pyrex dish combine 1 cup of milk with cream of chicken soup and mix until even. Lay the rolls of chicken in the pyrex and spoon some mixture on top of each.
- Place pyrex in preheated oven and bake at 375 for 25 minutes.
We really enjoyed this recipe. In fact, before we were 10 minutes into the meal, my husband asked if it was difficult to make because he wanted me to make it again. I actually was a little leary about using American cheese because I typically think of Swiss cheese when I think of Chicken Cordon Bleu, but the American cheese gave it a nice taste and wasn't at all overwhelming. It was easy to make and uses mostly staples that I always have on hand. This recipe will definitely make it into our "Family Favorites" rotation of recipes.