Chicken Cordon Bleu With Horseradish
- Boneless, skinless chicken breasts, pounded thin
- wafer sliced Swiss cheese
- wafer sliced ham
- bacon slices ( slices per half chicken breast)
Take 1/2 chicken breast that has been pounded thin and put some of the ham and cheese on it and roll up. Place chicken roll on 2 bacon strips and roll again. Anchor with toothpicks. Repeat for every roll wanted. Place rolls on cookie sheet and place on wire rack in oven. Bake at 325 degrees F for 1 hour. Serve with horseradish sauce.
- 2 Tbsp. margarine
- 1 Tbsp. cornstarch
- 1 cup skim milk
- 3 Tbsp. vinegar
- 1/2 tsp. black pepper
- 3 Tbsp. prepared horseradish
- 1 tsp. dry mustard
- 2 1/2 Tbsp. sugar
- 1/8 tsp. Tabasco sauce
- 1/2 tsp. red pepper
Melt margarine in saucepan. Stir in cornstarch until dissolved. Stir in milk. Bring to boil over medium heat, stirring constantly. Reduce heat and boil for 1 minute. Remove from heat. Stir in remaining ingredients. Sere warm on the side with chicken or beef.
By Robin from Washington, IA
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