GRANDMA NANCY'S MOUTHWATERING CHICKEN CORDON BLEU

GRANDMA NANCY'S MOUTHWATERING CHICKEN CORDON BLEU image

Yield 4 pieces

Number Of Ingredients 18

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4 chicken breasts, deboned and skinned
1/4 pound peppered ham
1/4 lound or less of Swiss or Muenster cheese
1/2 teaspoon each salt and pepper (or to taste)
2 teaspoons flour
1/4 teaspoon all-spice
1/2 cup breadcrumbs
1 egg
3 tablespoons shortening
Sauce:
1/4 cup 2% or whole milk
1 cup monterey jack cheese, shredded
1/4 cup white wine
1/2 cup mushrooms, chopped
2 tablespoons flour
2 tablespoons water
*Toothpicks
*Large skillet with cover

Steps:

Pound chicken to 1/4 inch thick (use wax paper if you have it). Place 1-2 slices of ham and 1 of cheese on each piece. Roll the chicken, starting at the narrow end, and secure with toothpick(s). Mix flour, salt, pepper, and all-spice in a bowl. Beat the egg in a separate bowl and set aside. Pour breadcrumbs in another bowl. Dip chicken rolls in flour mixture, then in egg, then in breadcrumbs. Melt shortening in a skillet and brown chicken rolls for five minutes. Reduce heat, and add water; simmer covered for 45 minutes or until tender. Remove cover last 2-3 minutes to crisp. When the chicken is finished, put chicken on serving plate and cover with foil to keep hot. Keep about half or less of the drippings. Stir flour in until smooth. Stir in milk, cheese, and wine. Cook on high 3-4 minutes. Stir in mushrooms, cook for 5 minutes. Pour sauce over chicken rolls.