Chicken Cordon Bleu
Another great recipe of a friend of mine, chicken cordon bleu!Â This one is an easy, no fry way to have a tasty French classic.Â 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.Â So good, and so easy.Â Not as difficult as you would think, so give it a try!
Serves 4 for about $1.40/serving
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)
SautÃ© onions (I was out of onions so I just used minced dried onion) and garlic in butter and olive oil.
Roll up a slice of ham and cheese in each piece of pounded out chicken.Â Secure with toothpicks if needed.
Nicely brown all sides of chicken in the pan.
Once chicken is fully cooked, add chicken stock and sour cream.Â Let simmer about 5 minutes.Â Serve with rice and a veggie.
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