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Chicken Cordon Bleu with Sweet Sour Pineapple Sauce


Chicken Cordon Bleu Ii recipe













Trans-fat Free, Low Carb


6 each chicken breasts
6 slices ham
thinly sliced
2 cups swiss cheese
1 large eggs
1 ½ teaspoons vegetable oil
1 tablespoon water
all-purpose flour
bread crumbs
1 can pineapple, canned, crushed
1 cup brown sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
½ cup water
¼ cup sherry
4 tablespoons butter


Preheat oven to 325℉ (160℃).

Pound chicken breasts to approximately ¼ inch thickness cheese.

Roll up carefully, tucking in ends as you roll.

Combine egg, cooking oil and water in a small bowl. Roll chicken in flour, then in egg mixture and then in bread crumbs.

Place in pan and bake 325℉ (160℃). for 20 to 25 minutes.

While chicken is baking, prepare sauce by combining ingredients.

Cook on medium heat until bubbly; turn down heat to simmer.

Add cornstarch to water slowly until slightly thick.

Add sherry and butter. Serve hot over cooked chicken.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 72g (2.5 oz)
Amount per Serving
Calories 39672% of calories from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 18g 91%
Trans Fat 0g
Cholesterol 104mg 35%
Sodium 734mg 31%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 43g
Vitamin A 16% Vitamin C 6%
Calcium 44% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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