Chicken Cordon Bleu

• 4 chicken breasts, split or 8 half breasts
• 8 (1 oz.) slices cooked ham, (Plumrose)
• 8 (1 oz.) slices Swiss cheese
• 3 Tbsp. minced parsley
• 1/4 tsp. pepper
• 1 egg, beaten
• 1/2 c. Italian bread crumbs
• 1/4 c. butter
• 1 can cream of mushroom soup
• 1 can cream of celery or cream of chicken soup
• 1/3 c. white wine
• 1 (4 oz.) can sliced mushrooms, drained

1. Place chicken on waxed paper and flatten to 1/4 inch.
2. Put a slice of ham and a slice of cheese on each flattened breast. Sprinkle with pepper, salt and parsley.
3. Roll lengthwise, start with the large end and use toothpicks to hold in place.
4. Dip in egg; roll in bread crumbs.
5. Melt butter in a skillet and brown on all sides.
6. Place in 12 x 8 x 2-inch Pyrex dish.
7. Mix the skillet drippings with the soups, wine and mushrooms and pour over chicken.
8. Bake uncovered at 350u0b0 for 40 minutes.

chicken breasts, ham, swiss cheese, parsley, pepper, egg, italian bread crumbs, butter, cream of mushroom soup, cream of celery, white wine, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=288698 (may not work)