Chicken Cordon Bleu

Chicken Cordon Bleu

4 chicken breast halves -- boned & skinned
2 ounces Swiss cheese -- shredded
1/4 cup ham -- finely chopped
Salt -- if desired
2 teaspoons Dijon mustard
1 egg
2 tablespoons water
1/4 cup flour
1/4 teaspoon salt
1/3 cup dry bread crumbs
Oil for frying

Place one chicken breast half, boned side up, between 2 pieces of plastic wrap. Working from center, lightly pound breast with flat side of meat mallet or rolling pin until about 1/8 to 1/4 inch thick, remove wrap. Repeat with remaining breast halves.

In small bowl, combind cheese and ham. Sprinkle chicken breasts lightly with salt, spread with mustard. Place a scant 1/4 cup of cheese mixture on center of each breast. Bring one end of brest over cheese mixture. Fold in sides, roll up jelly-roll fashion, pressing ends to seal. Cover, refrigerate at least 1 hour. In medium bowl, combine egg and water. In shallow pan, combine flour and 1/4 teaspoon salt. Coat chicken with flour mixture, dip in egg mixture. Roll in bread crumbs. Cover, refrigrate at least 1 hour.

Heat oven to 350 degrees. In small skillet, heat 1 inch oil over medium heat. Fry each chicken roll about 2 minutes per side or until golden brown. Place in 8 inch square baking dish. Bake at 350 degrees for 25-30 minutes or until tender. 4 servings.

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