Chicken Cordon Bleu

Karen Sokol

6 chicken breasts, skinless and boneless

6 slices thin ham

6 oz. Swiss cheese, sliced thin or grated

Flour

3/4 c. fine dry bread crumbs

1/4 c. Parmesan cheese

1 pkg. garlic cheese dressing mix

2 can (10 oz. each) cream of chicken soup

1/2 c. sour cream

1/2 c. evaporated milk

Pound the chicken breasts so they are uniform in width. Slightly flattened but do not tear.

Prepare ham and cheese so they are uniform in size and will fit inside the chicken breasts before assembling.

Lie out each chicken breast and place the ham and cheese in the center. Roll the meat up, tucking in the sides of the meat as you roll. This will keep the cheese from oozing out later as the meat gets hot. Secure with a toothpick or two.

Dust the chicken rolls with flour and then roll in some milk and then in mixture of breadcrumbs, Parmesan cheese, and garlic cheese dressing mix. You can chill the rolls for an hour or so in the fridge if you want to make them ahead of time.

Fry the rolls in hot oil until lightly browned. Drain the meat on paper towels and then carefully remove the toothpicks. (Reserve drippings in the pan and make the sauce.) Place the chicken rolls on a baking sheet and bake at 325 degrees for 30 to 45 minutes. When the chicken is thoroughly cooked, place the rolls on a warm platter. Serve with sauce separately or cover and serve with white rice.

Sauce:

Heat 2 cans cream of chicken soup in the fry pan you cooked the chicken rolls in at the start. Scrape pan to get all drippings and heat thoroughly. Add sour cream and thin with evaporated milk until desired consistency.