Recipe of the Mountain
The current reigning champion of recipes. Think you recipe is better? Drop me an email and I'll try it out.
Chicken Cordon Bleu
Savory chicken in a rich white wine sauce. This isn't a healthy recipe by far but the two weeks you will lose of your life is well worth the taste. Total time on this recipe is 1 hour. Of the hour, 45 minutes is cooking and 15 minutes for preperation. This recipe will serves 6.
Notes: I think this recipe serves 4 better unless you will have many side dishes. Also, I would allow yourself more like 30 minutes for prep if, like me, you are prone to messing something up atleast once. The only other way in which I deviated from this recipe was that I used about 1/2 cup of chicken broth instead of the granules.
| 6 skinless, boneless chicken breast halves | 6 Tbsp. butter |
| 6 slices of swiss cheese | 1 cup heavy whipping cream |
| 6 slices of ham | 1 Tbsp. cornstarch |
| 3 Tbsp. of all-purpose flour | 1 Tsp. Chicken Bouillon |
| 1 Tsp. Paprika | 1/2 cup White Wine |
Preperation:
First, slice the cheese into slim, slightly thicker than a quarter pieces. Wrap each piece of cheese in a
ham slice so that the cheese and ham will be evenly distributed. Although you can fill the chicken up as
much as you like, putting too much in will make everythign else more difficult. Before starting on the
chicken, mix all the flour and paprika for use later. Now, flatten the 3 chicken
breasts until they're about 1/2 to 3/4 of an inch thick. Once they're nice and flat you can cut them in
half. Put one cheese and ham ball into each breast halve. Now the hard part. Fold the sides of the breast
halve up and pin it closed with toothpickes. The more time you spend making them closed well will make
cooking them much easier!
Cooking:
Melt the butter in a large pan while you cover the chicken breasts with the flour and paprika mixture. Brown
the breasts thoroughly. Once brown, add the bouillon and white wine, reduce the heat to low, cover and simmer
until the chicken is done, about 30 minutes.
Remove the chicken from the pan and place in a warm place after removing the toothpicks. Blend the whipping
cream and starch into the pan. Cook on low until the sauce is your desired thickness. Serve over chicken warm.
Suggestions:
A good addition to this meal is mashed, garlic potatoes and sweet rolls.