Chicken Cordon Bleu

• 6 chicken breast halves, skinned and boned
• salt and pepper
• 6 thin slices ham
• 3 slices Swiss cheese, halved
• 1/2 c. Ritz cracker crumbs
• 2 Tbsp. Parmesan cheese, grated
• 2 Tbsp. parsley, minced
• 1/4 c. margarine, melted

1. Place chicken breasts on a cutting board; cover with waxed paper.
2. Lightly pound to flatten the breasts.
3. Do not cut through meat.
4. Discard waxed paper.
5. Lightly salt and pepper each breast. (Cheese may need to be folded to fit on breast.)
6. Roll the breast, jelly roll style; secure with a toothpick.
7. Combine cracker crumbs, Parmesan cheese and parsley.
8. Melt margarine; dip rolled breasts in the margarine, then in the cracker crumb mixture. Place in a greased casserole.
9. Bake at 350u0b0 for 45 minutes. Serves 6.

chicken, salt, thin slices ham, swiss cheese, cracker crumbs, parmesan cheese, parsley, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=586858 (may not work)