Chicken Cordon Bleu

• 4 boneless, skinless chicken breasts
• 4 thin slices boiled or cooked ham
• 4 thin slices Swiss cheese
• 2 Tbsp. flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. allspice
• 1 egg, slightly beaten
• 1/2 c. dry bread crumbs
• 3 Tbsp. shortening
• 2 Tbsp. water

1. Pound chicken until 1/2-inch thick.
2. Place a slice of ham and cheese on each piece of chicken.
3. Roll up carefully, beginning at narrow end; secure rolls with wooden picks.
4. Mix flour, salt, pepper and allspice.
5. Coat rolls with flour mixture.
6. Dip rolls into egg, then roll in bread crumbs.
7. Melt shortening in large skillet; brown rolls, about 5 minutes.
8. Reduce heat and add water. Cover; simmer 45 minutes or until tender.
9. Remove cover last 2 to 3 minutes to crisp rolls slightly.

chicken breasts, thin, thin slices swiss cheese, flour, salt, pepper, allspice, egg, bread crumbs, shortening, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=951094 (may not work)