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Lydia's Layered Chicken Cordon Bleu | |
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| Ingredients: |
5 boneless/skinless chicken breast halves
1/2 lb. Tavern ham
12 slices Swiss cheese
1/2 cup grated Parmesan cheese, divided
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1 can Cream of Mushroom Soup
1 cup sour cream
1/2 cup mayonnaise
dash of Cayenne pepper
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| Procedures: |
Pound the breasts, thinning them.
Layer in the bottom of the baking dish.
Place a layer of the ham on top, followed by a layer of the swiss; topping with the sauce.
Repeat: chicken-ham-cheese-sauce.
Chill for a few hours.
Remove from the refrigerator 30 minutes prior to baking.
Preheat the oven to 375o.
Sprinkle with 1/4 cup Parmesan and bake for 30 minutes.
Sprinkle parsley and let stand for 10 minutes before cutting into squares and serving with extra parmesan cheese
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| Notes: |
2020-04-27: Lyd pounded 3 breasts; coated with crumbs and layered in the baking dish. She put ham and swiss on 1/2 and folded over with crumbs on top. BAked at 350 for 30 minutes; added sauce, more crumbs and parmesan cheese. Baked 20 minutes more.
2018-08-25: This became a new recipe of Lydia's layered chicken cordon bleu. We used 4 chicken breast; five would have been better.
We pounded them and then in layered in a 9 x 12 baking dish: chicken-ham-cheese-sauce-chicken-ham-cheese-sauce, making two layers.
There's a quarter cup Parmesan in the sauce and a quarter cup Parmesan sprinkled on top.
The sauce would be better as a white sauce which will be done next time.
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05/19/2020
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