Cordon Bleu Italian Style

4 Servings
Chicken Italian
Main Dish CHEESE HAM Chicken Italian

1 1/2 lbs Boneless cken Breast
1/4 lb Provalone Cheese
1/2 lbs Deli ey Ham
2 s
1 tblspoons Water
1 cup cken Stock
1/4 cup on Juice
3 tblspoons Fresh sley
1/4 cup Heavy am
2 tblspoons ter
2 tablespoon garine
2 tblspoons ve oil
Flour, salt and per

Fillet and/or pound chicken to 1/2" thick. Salt and pepper. Have even amount of cutlets because you will be assembling them like a sandwich. Whisk eggs and water in a shallow bowl. Add flour to a large platter. Dredge chicken in flour, dip into egg and back into flour. Let cutlets dry on wire rack for 10 minutes or so. Heat margarine and olive oil to med/high heat. Add cutlets.. No more than four at a time. Add more margarine and olive oil as needed to maintain the starting amount. Brown on both sides about 7 minutes on each side or until it is nicely browned. Assemble chicken as follows: Cutlet, 3 slices of cheese, 3 or 4 slices of ham, however much you prefer, top with 1 slice cheese and one cutlet. Continue assembling until all cutlets are used. Put in a cassarole dish and bake at 325 for for 30 minutes or until cheese is nicely melted. FOR SAUCE In same pan you cooked the chicken. Drain off enough oil/margarine so only 2 tablespoons remain. Add 2 Tablespoons of butter. Melt, add chicken stock, parsley, and lemon juice. Cook down to 3 tablespoons add cream and stir. Remove from heat and drizzle over chicken when it is done.


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