Chicken Cordon Bleu

• 2 whole chicken breasts (about 1-1/2 lbs (.7 kg).)
• 4 thin slices black forest ham or prosciutto
• 4 thin slices swiss cheese
• 1/4 cup (60 ml) all purpose flour
• 1/4 tsp (1 ml) salt
• 1/4 tsp (1 ml) pepper
• 1 egg, slightly beaten
• 1/2 cup (125 ml) bread crumbs
• 3 tbsp (45 ml) vegetable oil
• 2 tbsp (30 ml) water
• Hollandaise or Bernaise sauce, optional

1. Cut chicken breasts in half, lengthwise.
2. Flatten each half breast to 1/4 inch thickness, between plastic wrap or waxed paper.
3. Place 1 slice of ham and 1 slice of cheese on each breast.
4. Roll up carefully, secure with toothpicks, beginning at narrow end.
5. Mix flour, salt and pepper.
6. Coat rolls in flour mixture.
7. Dip rolls into egg, roll in bread crumbs.
8. Heat oil in 10-inch skillet over medium heat.
9. Cook rolls in oil 5 to 10 minutes, turning occasionally, until light brown.
10. Add water; cover and simmer about 10 minutes or until juices run clear.
11. I usually serve the chicken with Hollandaise or Bernaise sauce on the side.

chicken breasts, thin slices black forest ham, thin slices swiss cheese, flour, salt, pepper, egg, bread crumbs, vegetable oil, water, hollandaise

Taken from online-cookbook.com/goto/cook/rpage/0005D1 (may not work)