WEEKNIGHT CHICKEN CORDON BLEU

WEEKNIGHT CHICKEN CORDON BLEU


1 cup milk
1 cup dry breadcrumbs
6 skinless, boneless chicken breast halves, pounded to ¼-in. thickness
Salt and pepper to taste
6 slices cooked ham
6 slices Swiss cheese
2 Tbsp. vegetable oil
1 (10-5-oz.) can condensed cream of chicken soup
½ cup heavy cream


Preheat oven to 350^.

Place milk and breadcrumbs in two separate shallow bowls. Season the chicken with salt and pepper. Place one slice of ham and one slice cheese on each piece of chicken; roll, and secure with toothpicks. Dip each chicken roll into milk, and then into breadcrumbs.

Heat oil in a large skillet over medium-high heat. Brown rolled chicken on all sides. Arrange the chicken in a 9-x-13-inch baking dish.

In a small saucepan over medium heat, blend soup and cream; season with salt and pepper to taste. Pour over the chicken.

Bake in preheated oven for 15 minutes, or until chicken is no longer pink and juices run clear.

Yield: 6 servings.