Chicken Cordon Bleu

• 8 chicken breast halves, skinned and boned
• 1/4 tsp. salt
• 1/4 tsp. white pepper
• 2 eggs, beaten
• 1 c. milk
• 4 (1 oz.) slices cooked ham, cut in half
• 4 (1 oz.) slices Swiss cheese, cut in half
• 1/3 c. all-purpose flour
• 1 1/3 c. fine dry breadcrumbs
• vegetable oil
• mushroom sauce (optional)

1. Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle with salt and pepper.
2. Combine eggs and milk; brush both sides of chicken pieces with milk mixture.
3. Place a piece of ham and a piece of cheese in center of each chicken piece.
4. Brush top of cheese slices with milk mixture.
5. Fold ends over ham and cheese; roll up, beginning with long side.
6. Secure with wooden picks.
7. Dredge chicken in flour; dip in remaining milk mixture and coat well with breadcrumbs.
8. Cover and chill 1 hour.
9. Heat 1/2-inch oil in a heavy skillet; add chicken and pan-fry over medium heat 20 minutes or until golden brown, turning frequently. Drain well.
10. Serve with mushroom sauce, if desired.

chicken, salt, white pepper, eggs, milk, ham, swiss cheese, allpurpose, breadcrumbs, vegetable oil, mushroom sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=938924 (may not work)