Open-Faced Cordon Bleu

• 2 eggs
• 1 cup Italian seasoned breadcrumbs
• 4 boneless skinless chicken breast halves, pounded to 1/4 inch thick
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 1 (14 ounce) can diced tomatoes, undrained
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 4 slices ham, thin
• 4 slices monterey jack cheese

1. Beat eggs in shallow dish.
2. Place bread crumbs in another shallow dish.
3. Dip chicken in egg, then crumbs.
4. Heat oil and butter in lg skillet.
5. Brown chicken on both sides.
6. Put chicken in baking pan.
7. Pour tomatoes over chicken.
8. Sprinkle with oregano and salt.
9. Top chicken pieces with ham and then cheese.
10. Bake at 375* for 15 minutes, or until tomato juice is bubbly.

eggs, italian seasoned breadcrumbs, chicken breast halves, vegetable oil, butter, tomatoes, oregano, salt, ham, cheese

Taken from www.food.com/recipe/open-faced-cordon-bleu-38320 (may not work)