Chicken Cordon Bleu Alfredo

• 4 boneless skinless chicken breast halves about 1-1/4 lbs, pounded
• 4 slices prosciutto or deli boiled ham
• 4 slices swiss cheese
• 1 eggs beaten with 1 tsp. water
• 1/2 cup fresh breadcrumbs
• 2 tablespoons Bertolli(R) Classico Olive Oil
• 1/3 cup dry white wine or chicken broth
• 1 jar Bertolli(R) Alfredo Sauce

1. Season chicken, if desired, with salt and ground black pepper. Evenly top chicken with prosciutto and cheese; roll up and secure with wooden toothpicks. Dip chicken in egg mixture, then bread crumbs, coating well.
2. Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and brown chicken, turning occasionally. Remove chicken and set aside.
3. Stir in wine in same skillet and cook 1 minute. Stir in Sauce. Return chicken to skillet. Reduce heat to low and simmer covered, stirring occasionally, 6 minutes or until chicken is thoroughly cooked. Serve, if desired, with hot cooked rice or pasta and garnish with chopped parsley.

chicken, deli, swiss cheese, eggs, fresh breadcrumbs, olive oil, white wine, alfredo sauce

Taken from www.yummly.com/recipe/Chicken-cordon-bleu-alfredo-299406 (may not work)