Thursday, October 14, 2010

Chicken Cordon Bleu

My gorgeous and talented sister Andee  is quite the little chef.  She made these the other night for a big family dinner and everyone raved about them.  And she was kind enough to share the recipe with me so I could share it with you!  This is one you will make a lot....

{What you need}
12 unthawed chicken tenderloins 
Swiss cheese,  6 slices
ham, 6 slices deli cut style
bread crumbs, about one to two cups
paprika, about 3 tablespoons
1 egg, beaten
salt and pepper

{Dipping sauces}
Creamy Sauce:
1 can cream of chicken soup
1/2 cup sour cream
1 tbsp lemon juice
Honey mustard:
1/4 cup mustard
1/4 cup honey
1/8 cup light corn syrup
1/8 cup mayo
1 tsp dry onion flakes

Pound the chicken a little to make it flatter (and more tender). Sift  paprika in about a cup of bread crumbs, spread on a plate. Sprinkle salt and pepper on chicken. Dip chicken in egg, then in bread crumbs on both sides.  Spray baking dish with nonstick cooking spray and spread half the breaded chicken strips in the the baking dish. Top with a slice of swiss and a slice of ham on each one. Top those with another breaded (on one side, breaded side up) chicken strip on each. 

Bake at 400 for about 25 minutes or until chicken is no longer pink. Remove from oven and place another cheese slice on each one. Return to oven for a few minutes. Baking it hotter and faster kept the chicken juicy.

Creamy sauce:
Mix all ingredients together and heat.
Honey mustard dipping sauce:
Mix all ingredients.  Serve hot or cold.

Serve over rice or these mashed potatoes.  

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