Chicken Cordon Bleu

• 4 chicken breasts, boned and skinned
• slat and pepper to taste
• 4 thin slices boiled ham (3-inch square)
• 2 oz. Swiss cheese
• 2 Tbsp. flour
• 3 Tbsp. margarine, divided
• 1/4 lb. sliced fresh mushrooms
• 1 medium size yellow onion, chopped
• 3/4 c. water
• 1 tsp. instant chicken bouillon or 1 cube
• 1 Tbsp. chopped fresh parsley
• 1 tsp. chopped fresh chives
• 1/4 c. heavy cream

1. Flatten each chicken breast; spread the breasts on a sheet of plastic wrap or waxed paper.
2. Cover with a second sheet.
3. Using a mallet or edge of a saucer, pound each breast until flat (1/4-inch thick).
4. Do not pound too hard or the chicken breasts will tear. Sprinkle one side of cutlets with salt and pepper.
5. Top each with a slice of ham.
6. Cut cheese into 4 bars.
7. Place a bar of cheese at one short end of each ham slice.
8. Fold long edges of cutlet over ends of bar of cheese.
9. Then starting at short end of cutlet, roll up, jelly-roll style.
10. To hold each chicken roll together, fasten with a wooden toothpick.

chicken breasts, slat, thin, swiss cheese, flour, margarine, mushrooms, yellow onion, water, instant chicken, parsley, fresh chives, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=314845 (may not work)