Stuffed Chicken Cordon Bleu

• 4 chicken breast halves
• 1 Tbsp. olive oil
• 1 Tbsp. butter
• 1 c. chopped mushrooms
• 2 cloves minced garlic
• 4 to 6 scallions, chopped
• dry white wine (3 to 4 Tbsp.)
• 1/2 lb. shaved ham
• 1/2 lb. Swiss cheese, sliced
• 1/4 lb. Cheddar cheese, grated
• 1 c. flour
• 1/2 c. cornmeal
• 1 to 2 eggs
• 2 Tbsp. milk
• vegetable oil

1. Flatten chicken between waxed paper to 1/4-inch thick.
2. Saute mushrooms, onions and garlic in oil, wine and butter until softened.
3. Add parsley, salt and pepper to taste.
4. Place 1 to 2 slices Swiss on each chicken breast, then 1 to 2 slices shaved ham. Top with 2 tablespoons Cheddar, then vegetable mix.
5. Roll chicken tightly and tie in 3 places with kitchen string to secure.
6. Beat egg(s) with milk.
7. Mix flour with cornmeal, salt and pepper.
8. Dip chicken rolls in egg mixture, then flour mixture.
9. Preheat 1/4-inch deep vegetable oil in large frying pan.
10. Fry roll-ups 15 minutes or until golden brown, turning constantly.

chicken, olive oil, butter, mushrooms, garlic, scallions, white wine, shaved ham, swiss cheese, cheddar cheese, flour, cornmeal, eggs, milk, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=874505 (may not work)