Conference turris::cooks

Here it is:

4 boneless breasts of chicken pounded flat  (can also use veal cutlets)
4 thick slices of baked ham (from deli)
4 slices of Swiss cheese
2 T flour		
1/2 t salt
1/4 t pepper		
1/4 t ground allspic
1/2 C dry breadcrumbs ( I use Progresso Italian Bread Crumbs - they add some
			flavor and don't necessarily limit yourself to 
			1/2 C - use as much as you need )
1 egg, slightly beaten
3 T shortening
2 T water

Pound chicken breasts to 1/4" thickness.  Place 1 slice each ham and cheese
on each breast.  Roll up carefully beginning at narrow end; secure with wooden
toothpicks (do not use the colored ones as the color seeps onto the chicken
also, put the same amount of toothpick in each one so you can inform your
dining companions of how many to remove).
                 
Mix flour, salt, pepper and allspice; coat rolls with flour mixture.  Dip
rolls into egg, then roll in bread crumbs.

Heat shortening in 10-inch skillet until melted.  Cook rolls in shortening
until brown, about 5 minutes.  Add water (sometimes I add dry white wine
instead of water - probably 1/4 C or so).  Heat to boiling; reduce heat.
Cover and simmer until chicken is tender and thoroughly cooked, about 45
minutes.  Remove cover during last 2 to 3 minutes to crisp chicken slightly.

ENJOY!!
       
p.s.
This is really much easier than it appears - I make it all the time.
                 

Here is my own recipe for a white sauce.  When I make it I kind of wing it
but basically its:

    1 cup chicken stock (no fat removed when I make the original batch as
      this is what gives home made the richness.

    1/4 tsp thyme ( to your taste)

    salt and pepper to taste

    1 large bay leaf

    Put all above in pot, bring to vigouous boil and reduce to half.

    Then add 1/2 cup (depending on taste) white wine and reduce again to
    half.

    Remove pot from heat, add 1/2 cup heavy cream (probably could use half
    and half)  put back on heat, bring to slow boil until mixture reduces
    and thickens.

    This can be made with other variations, for example, instead of adding
    cream, add 1/4 cup peeled, seeded Riber grapes (in this case I use a
    Rose wine instead of white)  Reduce heat and add Arrowroot (corn starch
    about 1 tbs dissolved in 2 tbs wine.  Mix until slightly thickened and
    cook an additional minute or two.

    When you start with a rendered down chicken stock you can go anywhere
    with it UNLESS you have removed all the fat - in which case nothing
    works.  Rendering this down will give a deep, rich chicken color and
    from there you can use your own creativity to create sauces.

   Hope this helps,

   
   Rick

Just a note about adding corn starch to previous recipe.  When you do this,
put it in a cup and dissolve with wine.  When thoroughly mixed, then add to
sauce.  If you put it directly into the pot youll get lumps.

White sauce is good with tarragon in it, too.

The thing to take heed of when using tarragon is that its VERY strong.
Ive only used it a few times - the first time with terrible results-
now I only use about a pinch at a time.

Rick

    1 1/2 lb.s boneless breast of chicken	1 lb virginia ham
    1 lb deli swiss cheese, thin sliced		1 egg
    1 T honey					seasoned bread crumbs
    
    Cut breasts down the middle to make manageable fillets, wash and
    pat dry, flatten with a mallet or rolling pin. Lay slice of ham
    on counter, layer with swiss cheese, and put breast on top. Roll
    into a tube, so that ham is outside, cheese is next, and chicken
    is in the center. Fasten with tootpick. Break egg into bowl and
    add honey, whip until well mixed. Dip roll-up in egg/honey batter
    and then roll in bread crumbs. Place roll-ups in casserole dish
    and cover, bake at 400F for 45 minutes. Serves 2-3. Fantastic!

    BTW, this was inspired by 105.2, with all due thanks to PIXEL::OREAR.
    Differences: baking vs. frying (mine fall apart), absence of wine
    sauce, and his/her chicken is on the outside, as true Chicken Cordon
    Bleu should be. I have no reverence.

    Thought I would add my version of Chicken Cordon Bleu.
    
    1 package of boneless chicken breast (the kind that you get two
    breasts and split them in half to make four
    
    1 can cream of celery soup
    1 8 oz. container of Sour Cream
    4 slices of Baked Ham sliced thin
    4 slices of swiss cheese
    
    Mix the soup (uncooked) with the sour cream until smooth
    
    Pound breasts until 1/4 inch thick.  Put a slice of cheese and a
    slice of ham on the chicken, roll and put toothpicks to hold together.
    
    Pour soup mixture evenly on breasts.
    
    Cover and Bake for 45 minutes at 350.
    
    This is my favorite recipe because it comes out so moist and the
    sauce is what makes it.
    

    A good creamy white sauce is:
    mix 8 .oz. of sour cream with 1 can of cream of mushroom soup.
    I pour mine right over the prepared chicked (no batter) and bake
    it in a cassarole dish.  It is heavenly.
    Hope you like it

    4 egg yolks
    1 tbsp cold water
    1/2 cup butter, melted
    1 tsp fresh lemon juice
    3 tbsp half-and-half
    2 tbsp dry sherry
    1/4 tsp salt
    pinch of white pepper
    
    Place egg yolks and water in a heavy 1 qt sauce pan.  Cook over
    low heat, beating with whisk until mixture forms a thick custards
    (2-3 minutes).
    
    Slowly drizzle butter into yolk mixture, beating constantly.
    
    Blend remaining ingredients into yolk mixture; cook, stirring
    constantly, until hot.
    
    
    
    ------
    This is excellent over chicken cordon bleu.  I discovered it in
    a Sears cookbook, of all places.  If you have one of those Black
    and Decker cordless little beaters with a whisk attachment, it works
    perfectly (lots of stirring!)
    

What is the difference between Chicken Cordon Bleu and Chicken
Saltimbocca?  Both call for boneless chicken around swiss cheese
and ham.  Both call for a white sauce of sorts.  So, what is
the diff?

karen

    I think whoever wrote the recipe for Saltimbocca put the wrong name on.

   re:  .13


   >I think whoever wrote the recipe for Saltimbocca put the wrong name on.


   Yes, you might say they "bleu" it.  Then again, you might not.


   :-)