Chicken Cordon Bleu Casserole

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             FOOD FUNNY
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Here's a good one from Rosemary Zwick:

I went to this restaurant last night that was set up like a big buffet
in the shape of an Ouija board. You'd think about what kind of food you
want, and the table would move across the floor to it.

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             TODAY'S RECIPE
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Here is a quick, easy, and very satisfying rendition of the classic French dish.

Chicken Cordon Bleu Casserole

4-6 skinless, boneless chicken breast halves, pounded thin between two sheets of plastic wrap
Salt and freshly ground pepper to taste
4-6 thin slices Swiss cheese
4-6 thin slices prosciutto
1/2 cup (125 ml) dry white wine or chicken stock
2 Tbs (30 ml) butter
1 Tbs (15 ml) Dijon mustard
1 Tbs (15 ml) packed brown sugar

Season the flattened chicken breasts with salt and pepper. Place 1 slice
of cheese on top of each breast and top with a slice of prosciutto. Roll
up, beginning with the narrow end, and secure with a toothpick. Place in
a greased baking dish. Combine the remaining ingredients in a saucepan
and sir over low heat until the ingredients are incorporated. Pour over
the chicken and bake uncovered in a preheated 350F (180C) oven, basting
with the sauce several times, until the chicken is cooked through, about 40 minutes.
Remove the toothpicks before serving.
Serves 4 to 6.
Received on Tue Apr 28 18:10:43 2009