Home
Architecture
Art
Beauty/Health
Beer
Business/Economy
Cars
Celebrities
Christmas
Dictionaries
Education
Fashion/Clothes
Food
Galleries
Gays/Lesbians
Genealogy
German Names
Germans Abroad
History
Holidays
Homework Help
Learn German
Law
Literature
Loveparade
Movies
Music
Nazi
News
Oktoberfest
Philosophy
Today in History
Traditions
Travel to Germany
Wines
More topics...
Facts About Germany
Armed Forces
Education
Economy
History
Geography
Mass Media
Politics
Society
German History
Early History
Medieval History
Thirty Years' War
Weimar Republic
Third Reich
Postwar
Honecker Era
Berlin Wall
Bismarck
German Recipes
Salads
Main Dishes
Desserts
Baking
German Chocolate Cake
Easter Dishes
Halloween Dishes
Christmas Dishes
How To in Germany
Articles
Quizzes
|
Black Forest Chicken Cordon Bleu
Ingredients:
*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*
- 4 boneless skinless chicken breasts, butterflied
- 1/4 tsp paprika
- 1/2 tsp granulated garlic
- 1/4 tsp each sea salt and freshly ground whole black peppercorns
- 4 1-oz slices German Limburger cheese, rind removed
- 8 slices German Black Forest ham
- 1 1/2 cups flour
- 4 eggs, beaten
- 1 1/2 cups bread crumbs
- Fresh flat-leaf parsley (optional)
Cooking:
*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*
-
Preheat oven to 375 degrees F.
-
Season each butterflied chicken breast with paprika, garlic, salt, and pepper on all sides. Lay each piece flat on a cutting board; place 2 slices of ham and 1 slice of cheese inside each. Fold over to seal the chicken breast. Insert a wooden toothpick at each end to seal.
-
Dredge chicken breasts in flour, egg, and then bread crumbs. Place on a baking sheet lined with parchment paper. Dot with vegetable oil and bake for about 10 minutes. Garnish with chopped parsley, if desired.
More German Recipes
Google
|
|
