Craig Claiborne'S Chicken Cordon Bleu

• 1/4 lb. shredded Gruyere or Swiss cheese (1 1/2 c.)
• 1/4 lb. boiled ham, about 1/4-inch thick, cut into 6 rectangles
• 3 whole or 6 halved chicken breasts, skinned and boned
• salt and freshly ground pepper to taste
• 2 large eggs
• 1/4 c. water
• 1/2 c. flour
• 3 c. fresh bread crumbs
• oil for browning

1. Have the cheese and ham ready for the filling.
2. Place the chicken breasts between sheets of plastic wrap and pound lightly with a flat mallet to make them larger.
3. Sprinkle with salt and pepper.
4. Spoon 1 tablespoon of shredded cheese in the center of each chicken breast.
5. Cover with 1 rectangle of ham.
6. Spoon another tablespoon of cheese on top of each piece of ham.
7. Fold the edges of the chicken breasts over to enclose the filling.
8. Place the stuffed chicken breasts briefly in the freezer before breading them.

gruyere, boiled ham, chicken breasts, salt, eggs, water, flour, bread crumbs, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=638583 (may not work)