Friday, December 30, 2011

Chicken Cordon Blue and Mushrooms


4 boneless chicken halves (skinned)
2 (1-oz.) slices of Swiss cheese (halved)
2 (1-0z.) slices of cooked ham (halved)
1 envelope of seasoned coating mix for chicken
1/4 cup of grated Parmesan cheese
1 teaspoon of parsley flakes
1/2 cup off-purpose flour
1 egg beaten
2 teaspoons of milk
2 teaspoons of butter
1 jar of slicked mushrooms (drained)
3 teaspoons of dry white wine
1 can of cream of mushroom soup
2/3 cup of milk
1/4 teaspoon of garlic powder
1/4 teaspoon of curry powder


Beginning of the process chicken white meat halves between two waste wax paper and flatten these phones 1/4 inch thick. Then place a bit of ham and cheese on they can be kept. Next, roll the pigeon breast halves lengthwise tucking the edges inside and secure each roll that has a wooden tooth pick.

Then combine the seasoned coating mix, Dairy products, and parsley flakes: set mixture aside. Dredge chicken in flour. Next, combine egg and milk and dip the chicken inside egg mixture. Then roll it inside coating mixture. Next, combine butter and mushrooms in a very lightly greased 9 inch baking dish. Then arrange the chicken over the mushrooms. Next, obtain a and add mushroom soup, milk, garlic powder, and curry powder. Stir all the ingredients well and then pour about 50 % of the usb ports above the chicken and mushrooms. Bake the chicken and mushrooms at 350 degrees around 45 minutes.


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