Taste of Home cookbook and recipe

Many viewers are probably familiar with Taste of Home magazine, where readers send in their original homespun recipes. Now, those delicious recipes are available in the Taste of Home cookbook. Editor-in-chief of Taste of Home Catherine Cassidy visits ABC7 Chicago to talk about the cookbook and share recipes.

Chicken Cordon Bleu

PREP: 15 min.

BAKE: 40 min.

4 boneless skinless chicken breast halves (8 ounces each)

2 tablespoon butter, softened

1 teaspoon dried thyme

4 thin slices fully cooked ham

4 thin slices Swiss cheese

8 bacon strips

2 eggs

1/2 cup milk

1/2 cup all-purpose flour

3/4 cup dry bread crumbs

1/2 teaspoon garlic powder

1 teaspoon dried oregano

1/4 cup shredded Parmesan cheese

1) Flatten chicken to 1/8-in. thickness; spread butter on the insides. Sprinkle with thyme. Top with a slice of ham and Swiss cheese; roll up tightly. Wrap each with two strips of bacon and secure with toothpicks.

2) In a shallow bowl, beat eggs and milk. Place flour in another bowl. Combine the bread crumbs, garlic powder, oregano and Parmesan cheese. Dip each chicken roll-up in egg mixture; coat with flour. Dip each again in egg mixture, then coat with crumbs.

3) Place on a greased baking sheet. Bake, uncovered, at 350 degrees for 40-45 minutes or until chicken juices run clear. Remove toothpicks before serving.

Yield: 4 servings.

Nutrition Facts: 1 stuffed chicken breast half equals 883 calories, 51 g fat (23 g saturated fat), 320 mg cholesterol, 1,084 mg sodium, 30 g carbohydrate, 1 g fiber, 71 g protein.

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