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Chicken Cordon Bleu II

2 boneless skinless chicken breast halves
4 slices ham
2 ounces swiss cheese
1 beaten egg
1 tablespoon water
14 cup flour
12 cup breadcrumbs, seasoned
1 tablespoon butter
1 tablespoon cooking oil


Place chicken breasts between 2 pieces of plastic wrap. Using flat side of meat mallet, pound chicken lightly into a rectangle about 1/4 inch thick. Remove wrap and repeat with other breast. Place 2 slices of ham on each chicken piece. Cut a cheese wedge into 3 or 4 pieces and lay along center of ham slice. Fold in bottom and sides; secure with toothpicks. Coat rolls with flour. Dip into bowl with egg and water mixture; coat with bread crumbs. Dip in egg mixture again, coat with more bread crumbs. Heat butter and oil in 10 inch skillet. Cook rolls until browned on each side and no longer pink for about 15-20 minutes. Bake in preheated 400 degree oven for an additional 15 minutes.

Source: www.food.com