CHICKEN CORDON BLEU

Debbie Dobyns

4 lbs. deboned chicken breasts butter

1/2 lb. ham slices

1/2 lb. Swiss cheese

 

Pound 1/2 of breast of chicken until thin. Spread with soft butter, lay a slice of ham and Swiss cheese on top, then roll, jelly roll style. Secure with toothpicks, if needed.

 

Sauce:

2 cans cream of mushroom soup

2-8 oz. pkgs. sour cream

1 cup dry white wine

Garlic salt

Paprika

Parsley flakes

 

Shake garlic salt on chicken and cover with paprika. ­Dilute soup with wine and sour cream and pour over chicken and sprinkle with parsley. Cover and bake at 325 degrees for 2 to 2 1/2 hours.

 

CHICKEN DIVAN

Mary Jo White

2 (10 oz.) pkgs. frozen broccoli   1/4 tsp. rosemary

4 chicken breasts (8 halves)       1/4 tsp. pepper

1 can mushroom soup                4 Tbs. sherry

1 cup sour cream                   1/2 cup buttered bread crumbs

1 tsp. worcestershire sauce        Parmesan Cheese

4-6 slices American cheese

 

Cook broccoli. Stew, skin and bone chicken, and cut into long strips. Combine soup, sour cream, and seasonings. Stir until smooth. Add sherry. Arrange broccoli in greased 13x9x2 pan. Cover with boned chicken and slices of cheese. Pour sauce over all and top with bread crumbs and parmesan cheese. Bake at 425 degrees for 25 minutes. Can be made ­ahead and frozen before baking.   Let stand at room temperature for 30 mins. before baking.

 

CHICKEN PARISIENNE

Debbie Dobyns

2 to 4 whole chicken breasts, halved

 

Salt and pepper chicken to taste, and brown in pan with ­3 Tbsp. oleo. Arrange chicken in a casserole or baking pan. Add one small sliced onion and 1 cup fresh mushrooms, sliced. Mix 1 cup sour cream, 1 can cream of chicken soup, and 3/4 ­cup .Holland House Sherry Cooking wine.

Bake at 400 degrees for 40 to 50 mins. Serves 4.

 

 

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