Chicken Cordon Bleu

from the kitchen of Chef Paul Prudhomme

Makes 4 servings

ingredients
4 tablespoons (1/2 stick) unsalted butter, melted
3 tablespoons Chef Paul Prudhomme's Vegetable MagicŪ or
Meat MagicŪ or
Poultry MagicŪ, in all
4 boneless, skinless chicken breast halves
8 thin slices cooked lean ham
8 thin slices Swiss cheese
3 large eggs
1/2 cup milk
1/2 cup Dijon or Creole mustard
1/2 cup unseasoned bread crumbs
Vegetable oil cooking spray
how to prepare

Preheat the oven to 400°.

Combine the butter and 2 tablespoons of the Vegetable Magic (or Meat Magic or Poultry Magic), then brush each piece of chicken with the seasoned butter. Place 2 slices of ham and 2 slices of cheese on each piece of chicken and form the chicken meat around the ham and cheese.

Combine the bread crumbs with the remaining Vegetable Magic (or Meat Magic or Poultry Magic). Beat the eggs, milk, and mustard together and brush each piece of chicken with this egg wash, then coat with the seasoned  bread crumbs, pressing them gently so they will stick.

Lightly and evenly spray a baking sheet with vegetable oil and place the prepared chicken, smooth sides up, on the sheet.  Bake until the chicken is done, about 25 minutes.

                          Copyright © 1999 by Paul Prudhomme