SueBee - NY
8 chicken breasts
8 slices of HONEY ham
4 thick slices of swiss cheese
Bread crumbs ( plain or flavored, depends on your taste)
egg and milk mixture OR you can make this without the breadcrumbs
Butter
toothpicks for securing
Open chicken and pound out with meat mallet and then
place a nice size slice of honey ham on top of each chicken breast. Place a half slice of the swiss cheese on top of the ham and then carefully roll the chicken up, making sure the ham and swiss are stuffed inside the chicken roll nicely ; secure with toothpicks to hold it together. Dip the rolled chicken into the egg and milk mixture and gently roll in bread crumbs until lightly coated. You also can skip the bread crumbs, leaving the chicken plain. If so, I recommend sprinkling with Adobo seasoning. If not using the breadcrumbs, move on to the fry pan step. *In a large fry pan, lightly sautee the breaded cordon bleu in melted butter prior to baking, just long enough to set the crumb coating.
Place the chicken cordon bleu in a baking dish and dot each with a small piece of butter. Bake at 350 for about 30 - 40 minutes. Serving suggestion: Serve with rice pilaf and salad. Caution: Be sure to warn your guests about the toothpicks securing the chicken!!!
* You may skip this step (sautee) if you wish to preserve calories and just baked them, but they really do taste and look better if you sautee them in the fry pan first.