Chicken Corden Bleu With Mushroom Sauce And Rice

• 4 boneless skinless chicken breast halves (5 ounces each)
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 large egg
• 1 tablespoon water
• 1/2 cup dry bread crumbs
• 1/2 cup ground almonds
• 1/4 cup olive oil
• 4 thin slices deli ham
• 2 slices Swiss cheese, halved
• 2/3 cup condensed cream of chicken and mushroom soup, undiluted
• 2 tablespoons sour cream
• 2 tablespoons 2% milk
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• Minced fresh parsley

1. Flatten chicken to 1/2-in. thickness; set aside. In a shallow bowl, combine the flour, salt and pepper. In another shallow bowl, whisk egg and water. In a third bowl, combine bread crumbs and almonds. Coat chicken with flour mixture, then dip in egg mixture and coat with bread crumb mixture.
2. In a large skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until a thermometer reads 170u0b0. Top with ham and cheese; cover and cook 1-2 minutes longer or until cheese is melted.
3. Meanwhile, in a small saucepan, combine the soup, sour cream, milk, pepper and salt. Cook and stir over medium heat until heated through. Serve with chicken; sprinkle with parsley.

chicken breast halves, allpurpose, salt, pepper, egg, water, bread crumbs, ground almonds, olive oil, thin slices deli ham, swiss cheese, condensed cream, sour cream, milk, pepper, salt, fresh parsley

Taken from www.tasteofhome.com/recipes/chicken-corden-bleu-with-mushroom-sauce-and-rice/ (may not work)