Chicken Cordon Bleu

• 4 whole chicken breasts, split, boned and skinned
• 3 Tbsp. minced parsley
• 1/2 c. Italian bread crumbs
• 1 can cream of chicken or cream of mushroom soup (undiluted)
• 8 (1 oz.) slices thin, cooked ham
• 8 (1 oz.) slices Swiss cheese
• 1 egg, beaten
• 1/4 c. butter
• 1 (8 oz.) carton sour cream
• 1 (4 oz.) can sliced mushrooms, drained

1. Place each chicken breast half between waxed paper; flatten to 1/4-inch thickness with mallet or rolling pin.
2. Place 1 slice ham and 1 slice cheese in center of each breast.
3. Sprinkle evenly with parsley.
4. Roll up lengthwise and secure with toothpick.
5. Dip each chicken roll in egg.
6. Coat well with bread crumbs.
7. Melt butter in heavy skillet; brown chicken on all sides.
8. Remove chicken to a 12 x 8 x 2-inch baking dish, reserving drippings in skillet.
9. Add remaining ingredients to drippings; stir well.
10. Pour sauce over chicken.
11. Bake, uncovered, at 350u0b0 for 45 minutes.

chicken breasts, parsley, italian bread crumbs, cream of chicken, thin, swiss cheese, egg, butter, sour cream, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=603077 (may not work)