Chicken Cordon Bleu
- 3 large chicken breasts, boned, skinned and halved longwise, about 1 1/2 lbs
- 6 thin slices boiled ham
- 6 thin slices Swiss cheese
- 2 Tbsp butter
- 1 can cream of mushroom soup
- 2 Tbsp milk
- 1 can 2 1/2 or 3 oz sliced mushrooms, drained
- 1 Tbsp minced parsley
Pound chicken breasts with mallet until 1/4 in thick.
Place one ham slice and one cheese slice on each.
Tuck in sides and roll up jelly roll fashion.
Skewer with 2 toothpicks and set aside.
Melt butter in microwave in 8 x 12 glass baking.
Microwave breasts in melted butter on HI for 3 minutes.
Combine soup with milk or white wine and mushrooms.
Pour over chicken and cover with waxed paper.
Microwave on hi for 7 minutes, rotating dish after 3 1/2 minutes.
Garnish with minced parsley. Yields 6 servings.