Chicken Cordon Bleu

• 4 whole chicken breasts, split, boned and skinned
• 8 (1 oz.) slices cooked ham
• 8 (1 oz.) slices Swiss cheese
• 3 Tbsp. minced parsley
• 1/4 tsp. pepper
• 1 (4 oz.) can sliced mushrooms, drained
• 1 egg, beaten
• 1/2 c. Italian breadcrumbs
• 1/4 c. butter or margarine
• 1 (10 3/4 oz.) can mushroom soup
• 1 (8 oz.) carton sour cream
• 1/3 c. dry sherry

1. Place each chicken breast half on a sheet of waxed paper; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Place one slice of ham and one slice of cheese in the center of each chicken piece.
2. Sprinkle evenly with parsley and pepper. Roll up lengthwise and secure with wooden pick.
3. Dip each chicken breast in egg; coat well with breadcrumbs.
4. Melt butter in a heavy skillet; brown chicken on all sides.
5. Remove chicken to a 13 x 9-inch baking dish, reserving drippings in skillet.
6. Add remaining ingredients to reserved drippings and stir well.
7. Pour sauce over chicken; bake, uncovered, at 350u0b0 for 40 to 45 minutes.
8. Yields 8 servings.

chicken breasts, ham, swiss cheese, parsley, pepper, mushrooms, egg, italian breadcrumbs, butter, mushroom soup, sour cream, sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=285876 (may not work)