Chicken Cordon Bleu
Cut each chicken breast into 2-3 pieces (depending on size). Pound to ¼ inch thickness using a meat mallet or heavy rolling pin. Place a slice of ham and a slic
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Cooking tools:
- Meat tenderizer
- Toothpick
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Skillet
- Spatula
- Tongs
- Baking pan
- Oven
- Stove
- Plate
Ingredients
- 4 boneless, skinless chicken breasts
- 12 slices cooked ham
- 12 slices swiss cheese
- 1 egg beaten
- ½ C Italian bread crumbs
- 1/2 C flour
- ¼ C oil
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