Friday, October 23, 2009

Chicken Cordon Bleu and Mushroom Sauce

This is truly an original recipe - I don't even remember where I learned how to make this, but once or twice a year when I want to make something that's a little bit fancier, I pull this one out.

8-10 chicken breasts or thighs (skin and bone free)
8-10 slices swiss cheese
8-10 slices ham
1/4 c. butter
1 package Ritz crackers

Place 2-3 chicken pieces into a bag (ie ziplock) and using meat mallet, pound until meat is between 1/4" - 1/2" thick. Set aside and continue with remaining pieces. Select one piece of chicken and layer ham slice and then swiss cheese slice on top of chicken and roll. Secure roll with toothpicks. Continue until all of the chicken pieces have been rolled up with the ham and cheese.

In a small microwave safe bowl, melt butter. Crush crackers finely and mix them into the butter. Gently coat each chicken roll with cracker crumbs and place in a baking dish which has been sprayed with cooking spray.

Bake at 350* for 70 minutes.

Mushroom Sauce

1/4 c. butter
8-10 mushrooms
1/4 c. diced onions
1/2 c. flour
1/4 c. whipping cream
2 1/2 c. milk
1/4 c. Parmesan cheese
1/2 t. Worcestershire sauce
2 splashes liquid smoke
1/4 t. nutmeg
Freshly ground pepper

In a medium sized pan, melt butter and sauté mushrooms and onions until tender. Add flour, and mix until flour sticks to mushrooms and onions. Add whipping cream and quickly mix to make a roux. Add milk and cheese, and continue to stir. Continue stirring until mixture comes to a boil and begins to thicken. Add Worcestershire sauce, liquid smoke, nutmeg, and ground pepper to taste.

Serve over Chicken Cordon Bleu

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