Flatten chicken breasts to 1/4 in thickness; top each with one piece of ham and one piece of cheese. Fold chicken around ham and cheese; secure with toothpicks.
In a shallow bowl, combine flour, salt & paprika. In another bowl, beat egg adn milk. Dredge chicken in flour mixture, dip in egg mixture, then roll in bread crumbs.
In a large skillet over medium heat, brown chicken in butter. Add broth and parsley. Cover and simmer over medium-low heat for 50-60 mins. or until chicken juices run clear.
Remove toothpicks and keep warm. In the same skillet, combine soup and sour creaml; heat through but do not boil. Serve with chicken and rice.
Originally Submitted
8/28/2012
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