Chicken Cordon Bleu

• 4 whole chicken breasts, split, boned and skinned
• 8 slices cooked ham
• 3 Tbsp. minced parsley
• 1/4 tsp. pepper
• 8 slices Swiss cheese
• 1 egg, beaten
• 1/2 c. bread crumbs
• 1/4 c. butter
• 1 (10 3/4 oz.) can mushroom soup
• 1 (8 oz.) sour cream
• 1/3 c. cooking sherry
• 1 (4 oz.) can mushrooms, drained

1. Place each chicken breast half on a sheet of wax paper. Flatten to 1/4-inch thickness with mallet or rolling pin.
2. Place one slice of ham and one slice of cheese in the center of each chicken piece.
3. Sprinkle evenly with parsley and pepper.
4. Roll lengthwise and secure with toothpicks.
5. Dip each chicken breast in egg.
6. Coat well with bread crumbs.
7. Melt butter and brown chicken on all sides.
8. Remove chicken to a 12 x 8 x 2-inch baking dish. Reserve drippings in skillet.
9. Add remaining ingredients to reserved drippings and stir well.
10. Pour sauce over chicken.
11. Bake, uncovered, at 350u0b0 for 40 to 45 minutes.

chicken breasts, ham, parsley, pepper, swiss cheese, egg, bread crumbs, butter, mushroom soup, sour cream, cooking sherry, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=211712 (may not work)