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This recipe is from Shirley McNevich's Mom's Best Recipes Vol 3. Published here with her permission.

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593 - Chicken Cordon Bleu

(by Shirley McNevich)


4 boneless/skinless chicken breasts
4 slices deli baked ham
4 slices deli Swiss cheese
2 TBSP canola oil
1 - 10.75oz. Campbell's cream of broccoli soup
1/3 cup milk
1/4 cup chopped onion
salt and pepper to taste

Use a meat tenderizer to pound the chicken to 1/4" thick. Place a slice of ham on
each piece of chicken. Place a cheese slice on the top of each piece of ham. Roll all
three together from the bottom and secure with toothpicks. Add canola oil and
chopped onion to a 10" skillet--salt and pepper to taste and cook chicken pieces on
medium heat. Turn chicken while cooking so all sides get browned. Leave the cooked
chicken in the skillet, turn heat to off and spoon out any leftover fat/oil (you can also
use a paper towel to soak it up). In a bowl add the broccoli soup and milk--stir. Pour
the soup mixture in the skillet with the chicken. Turn heat to medium and cook until it
starts to boil--turn chicken once or twice while cooking. When soup starts to boil turn
heat back to low and put a lid on the skillet. Simmer for 10 minutes or until chicken is
tender.

 

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• prev: 592 - Watermelon Smoothie
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• next: 594 - Blueberry Jell-O Salad

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