Grandma Nancys Mouthwatering Chicken Cordon Bleu Recipes

GRANDMA NANCY'S MOUTHWATERING CHICKEN CORDON BLEU

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.

GRANDMA'S CHICKEN CHARDON

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a shallow bowl, beat the egg with salt, pepper and 1 teaspoon garlic powder. In a separate dish, mix bread crumbs with 1 teaspoon of garlic powder and Parmesan cheese. Set aside.
• Mix together the melted butter and lemon juice. Pour about 2/3 of the butter mixture into the bottom of a 9x13 inch baking dish. Tilt pan to coat the bottom. Spread mushrooms in an even layer in the bottom of the dish. Dip each chicken breast into the egg mixture, then into the bread crumb mixture. Place on top of the mushrooms. Drizzle remaining butter over the chicken, and sprinkle with parsley.
• Bake uncovered for 45 minutes in the preheated oven, until chicken is golden brown and juices run clear.