86 lines
3.1 KiB
Plaintext
86 lines
3.1 KiB
Plaintext
doctype html
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html
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head
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link(href="../style.css" rel="stylesheet" type="text/css")
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meta(charset="UTF-8")
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meta(name="viewport" content="user-scalable=no, width=device-width")
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body.recipe
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h1 Chicken Cordon Bleu
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section.ingredients
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.image
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img(src="final.png")
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.list
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table
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tr
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td 8
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td chicken breasts (skinless, boneless)
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tr
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td 8 sliced
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td ham
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tr
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td 8 pieces
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td swiss cheese (¼×¼×2" lardons)
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tr
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td ¼ cup
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td butter (melted)
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tr
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td ½ cup
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td cornflakes (crushed)
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tr
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td 10 oz
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td cream of chicken soup
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tr
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td 1 tsp
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td lemon juice
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tr
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td ½ cup
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td sour cream
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tr
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td
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td salt & pepper
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tr
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td 1 tsp
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td thyme
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section.directions
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table
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tr
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td 1
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td Preheat the oven to 400°F.
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td 10 min
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tr
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td 2
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td
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| Place a sliver of cheese on each slice of ham and sprinkle lightly with thyme, salt, and
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| pepper. Roll up each slice and put aside.
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td 15 min
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tr
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td 2
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td
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| Place each chicken breast between two sheets of parchment paper and pound with a meat hammer
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| until about ⅛" thick. Wrap each chicken breast around a ham-roll and pin closed with
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| toothpicks.
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td 15 min
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tr
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td 3
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td
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| Place melted butter in a side bowl or shallow dish, and the cornflake crumbs in another.
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| Cover each chicken roll completely, first with butter and then with cornflakes. Place the
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| chicken rolls in a 9×13" baking dish.
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td 5 min
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tr
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td 4
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td Bake at 400°F until the chicken has reached 170°F internal temperature.
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td 40 min
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tr
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td 5
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td
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| Mix the soup, sour cream, and lemon juice in a small saucepan. Heat over a low heat, stirring
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| occasionally.
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td 5 min
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tr
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td 6
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td Pour sauce over the chicken breasts before serving.
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td 1 min |