Stuffing
7 1/4 oz. Cranberry orange relish
2 1/2 oz. Pepperidge Farms stuffing mix
1 3/4 oz. butter
1 1/2 oz. diced celery
1 oz. chicken stock
1 oz. chopped onion
1/2 oz. diced apples
1/2 oz. whole cranberries
1/8 oz. sugar

Procedure
1. Saute celery and onions in butter.
2. Combine all other ingredients. Blend well. Add to celery and onion mixture. Mix well. Cool.

Chicken Breast
10 ea. chicken breasts first portion of wing bone attached-5 oz raw weight
Procedure
1. Stuff chicken breast with 1 1/2 oz stuffing.
2. Roast in 350 F oven to an internal temperature of 150 F.

Sauce
28 oz. chicken stock.
8 oz. heavy cream
4 oz. butter
3 oz. frozen cranberries
1 1/2 oz. flour
1 ea. sprinkle of parsley flakes
salt and white pepper to taste

Procedure
1. Mix flour with heavy cream. Set aside.
2. Combine chicken stock, butter, salt and pepper in sauce pan. Begin heating.
3. Add heavy cream and flour mixture. Heat until sauce thickens.
4. Add cranberries and parsley. Cool.
5. Portion 2 1/2 oz sauce per chicken breast.
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