Christmas Chicken Cordon Bleu

• 6 boneless skinless chicken breast halves (4 ounces each)
• 3 thin slices fully cooked ham, halved
• 3 slices Swiss cheese, halved
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon paprika
• 1 large egg
• 2 tablespoons milk
• 3/4 cup dry bread crumbs
• 3 tablespoons butter
• 1 cup chicken broth
• 2 tablespoons dried parsley flakes
• Hot cooked rice
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/2 cup sour cream

1. Flatten chicken breast to 1/4-in. thickness; layer each with one piece of ham and one piece of cheese. Roll up each jelly-roll style, starting with a short side; secure with toothpicks.
2. In a shallow bowl, combine the flour, salt and paprika. In another bowl, beat egg and milk. Place bread crumbs in a third bowl. Dredge chicken in flour mixture, dip in egg mixture, then roll in bread crumbs.
3. In a skillet over medium heat, brown chicken in butter. Add broth and parsley. Cover and simmer over medium-low heat for 40-50 minutes or until a thermometer reads 170u0b0.
4. Remove toothpicks. Place rice on a serving platter; top with chicken and keep warm. Combine soup and sour cream; heat through but do not boil. Serve with chicken and rice.

chicken, thin slices fully cooked ham, swiss cheese, allpurpose, salt, paprika, egg, milk, bread crumbs, butter, chicken broth, parsley flakes, rice, condensed cream, sour cream

Taken from www.tasteofhome.com/recipes/christmas-chicken-cordon-bleu/ (may not work)