Poulet Cordon Bleu

• 2 large whole chicken breasts (no bones and skin)
• 4 thin slices fully cooked ham
• 4 thin slices Swiss cheese
• 1/4 c. flour
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 egg, slightly beaten
• 1/2 c. dry bread crumbs
• 3 Tbsp. vegetable oil
• 2 Tbsp. water

1. Cut chicken breasts into halves.
2. Place chicken between 2 pieces plastic wrap.
3. Pound with mallet until 1/4 inch thick. Place 1 slice ham and cheese on each piece of chicken.
4. Roll up carefully, beginning at narrow end.
5. Secure with wooden picks. Mix flour, salt and pepper.
6. Coat rolls with flour mixture, dip them into egg, roll in bread crumbs.
7. In a 10 inch skillet heat oil over medium heat until hot.
8. Cook rolls in oil until light brown, turning occasionally about 5 to 10 minutes.
9. Add water, cover and simmer until chicken is done, about 10 minutes.
10. When serving, remove picks.

chicken breasts, thin slices fully cooked ham, thin slices swiss cheese, flour, salt, black pepper, egg, bread crumbs, vegetable oil, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22307 (may not work)