Chicken Cordon Bleu

• 3 whole chicken breasts
• 3 slices boiled ham
• 3 slices Swiss cheese
• 1/2 c. flour
• 1/2 tsp. salt
• 1/4 tsp. Accent
• 1/4 tsp. paprika
• 1 egg
• 2 Tbsp. milk
• 1/2 c. fine dry bread crumbs
• 3 Tbsp. butter
• 1/2 c. chicken broth
• 1/2 c. Sauterne
• 2 Tbsp. parsley flakes
• 1 can creamy chicken soup
• 1/2 c. sour cream

1. Skin and bone chicken breasts; split in half.
2. Put each piece between 2 sheets of waxed paper.
3. Pound to twice the original size using a wooden mallet or bottom of bottle.
4. Cut ham and cheese slices in half.
5. Fold chicken piece in half with ham and cheese sandwiched between halves.
6. Seal edges of chicken by pounding together.

chicken breasts, ham, swiss cheese, flour, salt, accent, paprika, egg, milk, bread crumbs, butter, chicken broth, parsley flakes, chicken soup, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1061372 (may not work)