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Chicken Cordon Bleu-SAGNA (Keim original recipe)
cordon bleu flavor with lasagna ease
Chicken Cordon Bleu-sagna (Keim original recipe)
ingredients:

About 12-15 boneless chicken cutlets (fingers) you can use about 3 entire boneless breasts if you slice them into ¾ inch slices

From deli:
1/3 pound baby Swiss cheese, sliced thin
1/3 pound provolone cheese, sliced thin
½ pound deli ham, sliced thin

1 cup of bread crumbs (we like Italian style)
½ stick of butter or margarine
About 2 tablespoons of Dijon or brown mustard, depending on personal taste


 

Chicken Cordon Bleu-sagna (Keim original recipe)

prep - 15 minutes, bake time 40 minutes

ingredients:

About 12-15 boneless chicken cutlets (fingers) you can use about 3 entire boneless breasts if you slice them into ¾ inch slices

From deli:
1/3 pound baby Swiss cheese, sliced thin
1/3 pound provolone cheese, sliced thin
½ pound deli ham, sliced thin

1 cup of bread crumbs (we like Italian style)
½ stick of butter or margarine
About 2 tablespoons of Dijon or brown mustard, depending on personal taste

Preheat oven to 350 degrees F
Directions:

In a 9x9 pan, place butter and about 1/3 of the bread crumbs in the bottom - spread evenly

Between sheets of plastic wrap or wax paper, pound cutlets flat (working from the center out) with a heavy object such as a meat hammer (smooth side) or the bottom of an iron skillet. Meat should be about ¼ inch evenly thick. Place a single layer (side by side) on top of bread crumbs and butter, making sure to get chicken right up to the edge.

Place a single layer of Swiss cheese
Place a single layer of ham
Spread thin layer of mustard
Place thin layer of provolone

Starting with the chicken again, repeat steps for the next layers (depending on how well you get coverage) end with a layer of chicken on the very top. Cover with the rest of the bread crumbs and cover with aluminum foil. Bake for about ½ hour, and then uncover to let the bread crumbs dry slightly. Let sit for about 5 minutes, then cut and serve like Lasagna.

Variations:
We serve it as is, but this could be served with chicken gravy or cream sauce.

We’ve made this as a two layer dish in a much larger pan, and it worked out fine.
Although it would stray from the Cordon Bleu Flavor, layering spinach (frozen – thawed and drained) or broccoli in the middle is sure to be a hit as well.
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We like to eat this with a basic chicken flavored rice dish:
2 cups of rice (preferably brown rice, for health's sake)
4 cups of water
4 chicken boullion cubes
2 handfuls of frozen or fresh green beans
a few chives (if available)
1/4 cup of almonds
pat of butter

bring it all to a boil, stirring frequently
cover and reduce heat for 20 minutes. LEAVE THE LID ON NO MATTER WHAT!
uncover, stir and serve. feeds 4-6 generously .

Preparation Time: 1 hour (including cooking) Serves: 4-6
Recipe Origin: United States
Submitted by:
Rob Keim
New York
United States
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