Chicken Cordon Bleu



  • 4 boneless, skinless chicken breasts
  • 1 lb. shaved, smoked ham
  • 1/2 lb. thinly sliced big eye Swiss cheese
  • freshly ground pepper
  • toothpicks
  • 1 tablespoon Extra virgin olive oil

    *Make sure you ask your butcher to cut the chicken breast in half, length wise.

    White Wine Mushroom Sauce:

  • 1 stick of butter
  • 1 package of sliced mushrooms
  • salt and pepper to taste
  • 1/2 pint cream
  • 1/2 cup milk
  • 1/4 cup white wine
  • 1 tablespoon flour

    Side Dish:

  • 1 large red pepper, seeded and sliced
  • 1 large zucchini squash, cubed
  • 1 yellow squash, cubed
  • 1/2 one large red onion, sliced
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder


On a flat surface, tenderize (flatten) the chicken breast. If you don't have a tenderizer, use your rolling pin. Once the chicken breast is evenly flattened, sprinkle with freshly ground pepper. Top the chicken breast with a generous amount of shaved ham. About 1/2 cup. Spread evenly over chicken breast. Top ham with one slice of Swiss cheese. Roll the chicken breast, folding in the sides half way. Place toothpicks throughout the breast as needed to keep it together.

In a small pan, add the olive oil. Heat on medium-high heat. Sear the chicken on all sides. Place seared chicken breast in a shallow pan and bake at 375 degrees for 1 hour, uncovered.

White Wine Mushroom Sauce:

In a large sauce pan over high heat, melt butter and sauté mushrooms. After five minutes, add flour. Stir until flour is incorporated. Add cream and milk. Stir until combined. Lower heat to a simmer. Add wine and simmer for 10 minutes. Spoon over chicken.

Side Dish:

In a large saute pan, heat olive oil over medium heat. Add all vegetables and Worcestershire sauce. Stir occasionally for five minutes. Add seasonings. Lower heat and cover for 2 minutes.
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