Chicken Cordon Bleu


Another great recipe of a friend of mine, chicken cordon bleu!  This one is an easy, no fry way to have a tasty French classic.  With a nice color on the chicken, and with the melted cheese, and the salty ham, the chicken stays super moist as it simmers in a tasty sour cream and chicken broth sauce.  So good, and so easy.  Not as difficult as you would think, so give it a try!

Serves 4 for about $1.40/serving


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2 chicken breasts, butterflied and pounded out thin – ($2)

4 thin slices of ham – ($1.35)

4 thin sliced of Monterey Jack cheese – ($0.82)

1 Tbsp. butter – ($0.06)

2 cloves garlic, minced

2 Tbsp. olive oil

1 medium onion, chopped – ($0.33)

1 cup chicken stock – original recipe calls for white wine, but I don’t care for that flavor – ($0.34)

1/2 cup sour cream – ($0.75)


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Sauté onions (I was out of onions so I just used minced dried onion) and garlic in butter and olive oil.

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Roll up a slice of ham and cheese in each piece of pounded out chicken.  Secure with toothpicks if needed.

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Nicely brown all sides of chicken in the pan.

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Once chicken is fully cooked, add chicken stock and sour cream.  Let simmer about 5 minutes.  Serve with rice and a veggie.



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