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Lydia's Chicken Cordon Bleu
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| This comes from the Red Book, a notebook of our recipes created in 1999, and only recently resurrected. Therefore, many of the recipes are listed as experimental. |
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| Ingredients: |
6 boneless/skinless chicken breasts
1/3 lb. Tavern ham
12 slices Swiss cheese
breadcrumbs
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1/2 cup grated Parmesan cheese, divided
1 can Cream of Mushroom Soup
1 cup sour cream
1/2 cup mayonnaise [possibly Durkee's]
dash of Cayenne pepper
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| Procedures: |
Half the breasts, making 12 pieces and pound flat unless thin breasts were purchased.
Place a ham slice and a Swiss slice on each piece of chicken, with a layer of mayo. Roll and secure with toothpick and coat with breadcrumbs.
Refrigerate the chicken rolls, covered, for 2 to 4 hours. Remove from the refrigerator 30 minutes prior to baking.
Preheat the oven to 375o.
Place the rolls in a greased/Pammed roasting pan. Sprinkle with combined breadcrumbs and 1/4 cup Parmesan and bake for 30 minutes.
Prepare the sauce by combining the last four ingredients and the remaining 1/4 cup of Parmesan.
After the rolls have cooked for 30 minutes, spoon the sauce over the rolls and bake an additional 15 minutes.
Timing:
-3:15 or earlier: Prepare the rolls
-1:15 Remove rolls from refrigerator
-0:45 Begin baking at 375o
-0:15 Apply sauce
00:00 Dinner is ready
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| Notes: |
2025-12-06: With Limas, broccoli and Riesling
2023-01-18: We used 3 breasts, creating 6 entrees, served with Fingerling potatoes, and sliced tomatoes.
2022-05-09: An excellent batch with some to the freezer.
2018-08-25: We created a different version: Layered Chicken Cordon Blue.
2009-10-24: Our 1st try was very successful.
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04/22/2026
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