Chicken Cordon Bleu

Chicken Cordon Bleu

4 skinless, boneless chicken breast halves
4 thin slices of Gruyere cheese
4 thin slices of cooked ham
salt and pepper
1 egg beaten
2 c. fresh white bread crumbs
2 Tbsp. butter
3 Tbsp. sunflower or corn oil

With a sharp knife, cut each chicken breast horizontally, leaving it attached at one side.
Open out each chicken breast, place between 2 sheets of waxed paper, and pound to a 1/8 inch thickness with a rolling pin. Fill and fold the chicken breasts. (Place 1 slice of cheese and 1 slice of ham on half of each chicken breast, season to taste, and fold the breast to cover the filling. Seal with a wooden toothpick.)
Dip each folded chicken breast into the bread crumbs, making sure each one is evenly coated. Cover and chill for 15 minutes.
Melt the butter with the sunflower oil in a large skillet. When the butter is foaming, add the chicken breasts and cook for 10 minutes on each side or until the bread crumb coating is crisp and golden and the chicken is cooked through. Remove the chicken breasts with a slotted spoon and drain thoroughly on paper towels. Cut into 1/2 inch slices and serve immediately.

Serves 4.
Courtesy of Classic Home Cooking by Mary Berry and Marlena Spieler