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This document provides instructions for making chicken cordon bleu. The process involves washing and slicing chicken breasts, pounding them thin, adding salt and sugar, layering ham and cheese, wrapping in foil and steaming for 20 minutes. The rolled chicken is then dipped in egg and flour mixture and breadcrumbs before frying until golden brown. A sauce is made by mixing evaporated milk and cream of mushroom soup and boiling for 3 minutes.

Author

Jean Anton Calledo

Language

EN