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Chicken Cordon Bleu (2/12/2010)

Chicken Cordon Bleu

4-6 boneless skinless chicken breasts
4-6 slices ham
4-6 slices Swiss cheese
¼ cup flour
¼ tsp. salt
¼ tsp. pepper
½ tsp. dried thyme
½ tsp. paprika
2 eggs
2 tsp. water
1 cup seasoned bread crumbs
3 tablespoons butter or margarine
3 tablespoons olive oil
½ cup chicken stock or broth
1 tsp. chicken bouillon granules
1 tablespoon corn starch
1 cup heavy cream or half & half

Between two pieces of plastic wrap, place each chicken breast and, using a meat mallet, pound to ¼-1/2 inch thickness, being careful not to tear chicken. Lay a slice of cheese and a slice of ham on each breast and roll up like a jelly roll. Secure with toothpicks to keep closed.

Beat eggs and water together in a bowl. In a pie plate or flat dish, season flour with salt, pepper, dried thyme and paprika. Roll each chicken breast in flour mixture lightly, and then dip in egg wash. Then roll in bread crumbs.

Heat butter and oil in a large skillet over medium-high heat. Cook chicken until browned on all sides. Add chicken stock or broth and bouillon granules. Reduce heat to low, cover and simmer for 30 minutes, or until chicken is no longer pink and juices run clear.

Transfer chicken breasts to a warm platter. Blend the corn starch with the cream or half & half in a small bowl, and whisk slowly into skillet. Cook, stirring until thickened, and pour over chicken. Serve warm.

Boneless skinless chicken breasts are on sale at Cremer's through Sunday 2-14-2010 for $1.99 per pound, regularly $3.49. Hormel Double smoked ham, $2.99 lb. sliced or
$1.99 lb., whole ham.

This week's wine special from Van's Liquor Store in East Dubuque-All wines, all types, all sizes, 20% off through 2-15-2010.

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