Chicken Cordon Bleu

• 4 boneless, skinless chicken breasts (2 lb.), split (8 pieces)
• 4 thin slices boiled ham, cut into halves
• 1/2 c. seasoned bread crumbs
• White Wine Sauce (recipe in this book)
• 8 tsp. chopped parsley
• 8 thin slices Mozzarella cheese
• 1 Tbsp. mayonnaise
• 1 Tbsp. warm water
• lemon wedges (optional)

1. Pound chicken with a meat mallet to 1/4 inch thickness. Sprinkle each piece with 1 teaspoon of the parsley.
2. Top each with 1 slice cheese and 1/2 slice ham.
3. Roll up tightly; secure with wooden picks.
4. Mix mayonnaise and water in a shallow dish.
5. Roll chicken in mayonnaise mixture, then in bread crumbs to coat. Place in a greased baking pan.
6. Bake in a preheated 425u0b0 oven until cooked through, 15 to 20 minutes.
7. Remove wooden picks.

chicken breasts, thin, bread crumbs, white wine sauce, parsley, mozzarella cheese, mayonnaise, water, lemon wedges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=602852 (may not work)