About this recipe:Not your normal chicken codon bleu but my version served in a creamy mushroom and white wine sauce.
4 skinless, boneless chicken fillets
4 slices ham
4 slices Swiss cheese
125g plain flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
2 eggs, beaten
4 tablespoons olive oil
1 tin condensed cream of mushroom soup
225g fresh mushrooms, sliced
1/4 teaspoon minced garlic or garlic granules
1/8 teaspoon curry powder
60ml white wine
120ml soured cream
fresh parsley, for garnish
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Method Prep:20min › Cook:20min › Ready in:40min
Preheat oven to 180 C / Gas 4.
Flatten chicken breasts without breaking the meat. Roll each ham slice in a cheese slice, then roll up in chicken breasts. In a shallow dish or bowl, season flour with salt, pepper and paprika. In a separate dish or bowl beat together eggs and milk.
Dip chicken rolls in seasoned flour, then egg mixture, then breadcrumbs. Heat oil in a large frying pan and fry chicken in hot oil until golden brown. Set aside.
To Make Sauce: In a large bowl combine the soup, mushrooms, garlic, curry powder, wine and soured cream. Mix all together. Place browned chicken in a baking dish. Pour sauce mixture over chicken and bake in the preheated oven for 15 to 20 minutes. Garnish with fresh parsley sprigs.