Stacked Chicken Cordon Bleu

By á-10881

Ingredients

• SAUCE:
• 4 boneless skinless chicken breast halves (5 ounces each)
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 egg
• 1 tablespoon water
• 1/2 cup dry bread crumbs
• 1/2 cup ground almonds
• 1/4 cup Filippo Berio® Extra Virgin Olive Oil
• 4 thin slices deli ham
• 2 slices Swiss cheese, halved
• 2/3 cup condensed cream of chicken and mushroom soup, undiluted
• 2 tablespoons sour cream
• 2 tablespoons 2% milk
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• Minced fresh parsley

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 1

Flatten chicken to 1/2-in. thickness; set aside. In a shallow bowl, combine the flour, salt and pepper. In another shallow bowl, whisk egg and water. In a third bowl, combine bread crumbs and almonds. Coat chicken with flour mixture, then dip in egg mixture and coat with bread crumb mixture.
In a large skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until a meat thermometer reads 170°. Top with ham and cheese; cover and cook 1-2 minutes longer or until cheese is melted.
Meanwhile, in a small saucepan, combine the soup, sour cream, milk, pepper and salt. Cook and stir over medium heat until heated through. Serve with chicken; sprinkle with parsley. Yield: 4 servings.