Chicken
6 ea. chicken breasts, boned with half of first wing join left on and skin removed
(about 3 1/2 oz each)
salt and pepper to taste
1/4 cup flour
2 ea. eggs, lightly beaten and mixed with cream
2 tbsp. cream (see above)
fine dry bread or cracker crumbs (can also use crumbled corn flakes)
Butter filling
1/2 lb. softened butter
1 tbsp lemon juice
2 tsp. snipped fresh chives
1/4 tsp. Worcestershire sauce (Lee and Perrins)
1/4 tsp. freshly ground pepper

Directions:

Butter Procedure
1. Mix all ingredients until liquids have been fully incorporated.
2. Make six equal portions and shape into a cone.
3. Chill well before using.

Chicken Procedure
1. Place breast on cutting board skin side down and remove thin loose strip
called the filet.
2. Make two horizontal incisions lengthwise towards the edges of the breast.
Fold out the two resulting flaps, place each breast between two sheets of wax
paper and pound carefully with a meat hammer until thin. Treat the small filets
in the same manner.
3. Place a portion of butter filling on each breast and cover with the filet.
Fold side flaps of breast over to cover butter completely. Chill well.
4. Season with salt and pepper. dust with flour and dip into egg mixture.
Dredge in bread crumbs (or whichever crumbs you decide upon). Pat lightly and
let rest in refrigerator for one hour.
5. Brown breast in deep fryer or skillet with at least one inch of oil or shortening
of your choice.
6. Place breast in baking pan and bake in pre-heated oven at 350 F for 20-25 minutes.
Cordon Bleu Procedure
Surprisingly, there wasn’t a recipe for a condon bleu; but the preparation is the same; simply
replace the herb butter with a thin slice of a sweet ham and low melt Swiss cheese.
     
Number Of Servings:Yield-6 portions