6 each chicken breasts, boned
6 each thin slices ham
2 cup swiss cheese, grated
1 each egg
1 1/2 tsp cooking oil
1 tbsp water
1 flour
1 bread crumbs
SAUCE
1 can (medium) crushed pineapple,
1 cup brown sugar
1 tbsp lemon juice
1 tbsp cornstarch
1/2 cup water
1/4 cup sherry
4 tbsp butter
Directions
Preheat oven to 325 F.
1. Pound chicken breasts to approximately 1/4" thickness (without
tearing), top with 1 slice ham, and 1/3 cup swiss cheese. Roll up
carefully, tucking in ends as you roll.
2. Combine egg, cooking oil and water in a small bowl. Roll chicken
in flour, then in egg mixture and then in bread crumbs.
3. Place in pan and bake 325 F. for 20-25 minutes.
4. While chicken is baking, prepare sauce by combining pineapple,
brown sugar and lemon juice. Cook on medium heat until bubbly;
turn down heat to simmer.
5. Add cornstarch with water slowly until slightly thick.
6. Add sherry and butter. Serve hot over cooked chicken.
Servings: 6 servings
Chicken Cordon Bleu Ii Recipe brought to you by Recipe Ideas
Categories: Chicken; Gourmet; Poultry
The History of Recipes
Food historians have traced the existance of recipes way back into distant history, certainly as far back into history as the Egypt of the Pharoahs, and maybe even further. In practice though, these, early recipes were just simple hieroglyphic recipes for food preparation.
Interestingly, the oldest recipe found, according to experts in ancient history are a few ancient tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. As our culinary historical trip moves on a few more years there were a couple of recipe books published in the 1300s ; a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these two books are unconnected to the indian food that is served today, but rather recipes for the types of meals enjoyed by the rich and wealthy people of those days. During the succeeding few hundred years, the upper-class families of Wesstern Europe competed to serve the most extravagent banquests, and as a result chefs and their recipe collections could command a high salary. However, it was during the nineteenth century that fine cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to assembling, trying out, and publishing popular recipes of the day. By the arrival of the 1900s, cookery publications were highly popular as a result of increased literacy, leisure time and a general increase in wealth. Like it or not, the introduction of television brings us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Chicken Cordon Bleu Ii recipe.
