"Damsel in dis Dress" > wrote in message
...
> Come on out. We know you're there. We have magic monitors and can
> see you. Some of you should put some clothes on.
>
> My challenge: emerge from your cyber-closets for one minute. Long
> enough to say hi and to post one recipe that you really like.
>
> Carol

This is outrageously good, and a great company dish!

CHICKEN CORDON BLEU

Makes 2 to 4 servings

4 thin slices of ham
4 slices Swiss cheese
4 boneless, skinless chicken breast halves, pounded thin
1/2 cup all-purpose flour
1 egg, beaten
1/2 cup cornflake crumbs
4 to 6 tablespoons butter
Juice of 1 lemon or lime
3 to 4 tablespoons sour cream

1. Place 1 ham slice and 1 cheese slice on each piece of chicken. Fold
over and secure with a large toothpick. (I roll mine up jelly-roll style.)

2. Dredge in flour. Dip in egg. Roll in cornflake crumbs.

3. In a large skillet, melt 4 tablespoons butter over medium heat and cook
the chicken, uncovered, for 12 minutes or until cooked through. (Karen's
note: Jelly-roll style will take longer, about 20 minutes, and you may want
reduce the heat to medium-low; cover the skillet to help speed up the
cooking.) Turn chicken every few minutes to prevent sticking. When done,
transfer chicken to serving plate. Squeeze lemon or lime juice into the
skillet.

4. Transfer the chicken to a serving plate. Add remaining butter and sour
cream to drippings. Stir and pour the sauce over the chicken. Serve with
asparagus or green beans. (Karen's note: I omit the "remaining butter" and
the sauce turns out just fine.)

(From "Love and Dishes - The Soap Opera Cookbook" - Sydney Penny, Julia
Santos of All My Children)

Karen