Baked Chicken Cordon Bleu

Submitted by D. Todd Miller

"I adapted this from a recipe printed in a local periodical. Served without the decadent sauce, this chicken is quite healthy. This dish is a great way to use up your leftover Christmas or Easter ham."

 

• Ready In: 2hrs 50mins
• Ingredients: 14
• Serves: 4-6

ingredients

• 8 boneless skinless chicken breast halves
• 8 slices ham
• 8 slices swiss cheese
• 24 asparagus spears
• 1 egg, beaten
• 1⁄2 cup evaporated milk
• 1⁄2 cup breadcrumbs
• salt, to taste
• pepper, to taste

• Sauce

• 1⁄2 cup dry white wine
• 1 tablespoon chicken stock
• 1 teaspoon butter (optional)
• 1 tablespoon cornstarch
• 1 cup whipping cream

directions

1. Flatten chicken with meat mallet.
2. Place once slice ham, one slice Swiss cheese, and three asparagus spears in middle of each piece of chicken. Roll up and secure with a toothpick. (I soak my toothpicks in water to prevent them burning in the oven).
3. Beat egg and evaporated milk together. Dip chicken in egg mixture and then roll in bread crumbs. Salt and pepper chicken to taste.
4. Arrange in a heavily buttered dish. Bake covered in a 350 degree F oven for 1 hour and 15 minutes.
5. To make sauce, first remove toothpicks and transfer cooked chicken to warm serving platter. Deglaze the baking dish with white wine, making sure to scrape out all browned bits from baking dish.
6. Pour deglazing liquid from baking dish into a small stove top saucepan on low heat. Add chicken stock (and butter, if you wish) to deglazing liquid and simmer for 30 minutes.
7. Blend cornstarch with cream and whisk slowly into skillet.
8. Cook, stirring until thickened, and pour over chicken. Serve immediately.