Chicken Cordon Bleu
4 Boneless chicken breasts
1/4 c Chopped cooked ham
1/4 c Grated Swiss cheese
1 Clove garlic; crushed
2 tb White wine
Salt and pepper to taste
1/4 c Flour; seasoned with salt and pepper
1 lg Egg;
-=BEATEN WITH=-
1 tb Oil
1/2 c Breadcrumbs
1/4 c Oil
5 tb Butter
Place chicken skin side down. With a sharp knife cut a shallow slit down center
of each without cutting through to skin. Then cut shallow pockets on either side
of these slits. Mix ham, cheese, garlic and wine. Season well. Spoon mixture
into pockets and seal slit with the small finger shaped filet that is attached
to each breast. Refrigerate for 30 minutes. Coat breasts well with seasoned
flour, brush with beaten egg and oil, then roll in bread crumbs. Heat oil in
frying pan. Add butter and when butter is foaming, cook chicken until tender,
golden brown and crisp. Drain on paper towels and serve.