recipe added Aug 8, 2010 9:22:24 PM by
Brinestone
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Preparation Time10 min. prep, 45 min. cooking time
Serves4
| Amount | Ingredient | Preparation |
|---|---|---|
| 4 | boneless skinless chicken breast | |
| 4 | ham slices (deli style) | |
| 4 slices | swiss cheese | |
| 1/4 cup | Butter | |
| 1/4 cup | flour | |
| 1 cup | chicken stock | |
| 1 cup | milk | |
| 1/4 to 1/2 tsp., to taste | salt | |
| 1/4 tsp. | paprika | |
| unseasoned breadcrumbs |
1. Melt butter gently in saucepan. When fully melted, add flour to make a paste. Immediately pour in milk and chicken broth and stir until boiling and thickened. Add more milk if it seems too thick or a little flour if it seems too runny—it should be the consistency of a thick, creamy gravy. Add salt and paprika.
Place raw chicken breasts in casserole dish. Layer one slice of ham and one slice of cheese on top of each chicken breast. Pour sauce over the whole thing. Sprinkle the top with breadcrumbs in a fairly thick layer.
Bake for 45 to 50 minutes at 325 degrees, or until chicken is fully cooked. Serve with rice or rice pilaf and vegetables on those nights when you need chicken cordon bleu but don't have time to make it for real.
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