Chicken Cordon Bleu

• 4 chicken breasts (boneless and skinless)
• 4 thin slices of ham
• 4 thin slices Swiss or Monterey Jack cheese
• 1 egg (beaten with a bit of water)
• 1 1/2 c. cracker crumbs
• 1/4 c. parmesan cheese
• Garlic powder to taste
• Pepper to taste
• Salt to taste

1. Between 2 pieces of waxed paper pound chicken breasts until thin (be careful not to tear holes in them).
2. Season with garlic, salt and pepper.
3. Place thin slice of ham and cheese in chicken. Roll and secure with toothpicks.
4. Let rest in refrigerator for 20 minutes.
5. Roll in beaten egg and water.
6. Mix cracker crumbs, garlic, salt and pepper and parmesan cheese.
7. Roll breasts in mixture and let rest again another 20 minutes.
8. If desired, re-roll in crumb mixture and let rest again.

chicken breasts, thin slices of ham, thin slices swiss, egg, cracker crumbs, parmesan cheese, garlic, pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=37011 (may not work)