Chicken Breasts
Cordon Bleu

by Kay Beitz

Chicken Breasts Cordon Bleu

Chicken breasts
Ham, sliced thin
Mushrooms, sliced thin
Swiss cheese, sliced thin
Cajun seasoning

Take boneless chicken breasts and put on cutting
board. Put wax paper over and under chicken. Pound
with hammer until 1/4 inch thick. Sprinkle each side
with Cajun seasoning (we use Tony Chachere's) and
lightly dust with flour. Melt margarine in large skillet.
Drop chicken breasts in skillet and cook until white,
about 1- 1/2 minutes on each side. When done, put
on baking sheet. Place a thin slice of ham over each
piece. Spread mushrooms over ham. Put a slice
of Swiss cheese on top. Run under broiler
until cheese melts.