Kerr Conference Center Chicken Cordon Bleu Recipe

Quick Print
click here to print

Shopping List

Upload a Photo

Ready in: > 5 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
6 Fresh Boneless, skinless Chicken Breast halves (6-7 oz. breasts)
3 ounces ham (cut into 2 inch strips)
3 ounces Swiss Cheese (big eye if possible)
White wine (enough to cover chicken)
6 eggs
1 quart buttermilk
Japanese Bread Crumbs
***WHITE WINE CREAM SAUCE***
2 ounces Butter
2 tablespoons Flour
salt & pepper
1 pint heavy cream

Turn this recipe into a puzzle! [click]

Directions:

Pound the chicken breast lightly to tender Place a stick of ham and a stick of Swiss cheese in the center of the breast and roll up covering the ham and cheese and the secure with toothpicks Marinate chicken in white wine, eggs, and buttermilk (About 2 cups of Chardonnay Wine) Marinate for 24 hours Dredge Chicken in flour and then return to the egg and milk and wine mixture and roll in breadcrumbs. Deep fry until gold brown, then place into hot oven (350') and continue to bake till done. Place hot chicken breast on plate and ladle sauce over the breast

WHITE WINE CREAM SAUCE

Melt butter, mix in flour and cook for 1 minute Add cream liquid and stir continually over the heat, making sure there is no lumps in the mixture Season to taste Stir till sauce thickens Gradually add white wine (I prefer a chardonnay)

Chef: John Ward Kerr Conference Center Poteau, OK

This recipe from CDKitchen for Kerr Conference Center Chicken Cordon Bleu serves/makes 6

Recipe ID: 35960

Save to Your recipEBox
Import Recipe into MasterCook Software
Email This Recipe
Send Recipe To Your Phone
Submit/View Recipe Reviews
Submit A Photo

Please note:
This is a copy cat recipe submitted to CDKitchen. CDKitchen holds no copyright on these individual recipes. We are not responsible for their accuracy, availability, or any copyright or trademark infringement the source of this recipe may cause. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nation-wide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. Any trademarked names are used only to identify the recipe and give the restaurant or product named in the recipe a little free publicity. Please contact the source (if noted) within the recipe for any questions or concerns regarding the recipe.