Tuesday, September 9, 2008

Chicken Cordon Bleu

Chicken Breasts
Swiss Cheese
Bread Crumbs

Pound chicken flat until it is ¼ inch thick. Put ham and swiss cheese in the middle. Roll Chicken breasts and toothpick them closed. Dip in beaten eggs and roll in bread crumbs. Bake at 375° until done.

1 can cream of chicken soup
1 TBSP Butter
1 TBSP Flour
1 cup milk

Melt butter, add flour and milk. Simmer until slightly thickened. Add soup and season with salt and/or pepper as desired.