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| Chicken Cordon Bleu |
| 4 chicken breasts, deboned and butterflied white pepper 8 ham slices 2 swiss cheese slices, cut in half dijon mustard 1/2 c. cooked brocolli flowerettes sliced green peppers sliced mushrooms 1 beaten egg with 1 tbsp. water flour bread crumbs |
| 1. Place chicken between two sheets of wax paper. Pound a breast of chicken with a meat mallet, starting in the center and work your way out. 2. Season well with white pepper. Spread mustard on the chicken. 3. On top of the mustard layer, place two slices of ham and 1/2 slice of swiss cheese. Top with several flowerttes of broccoli. 4. Roll jelly style, and secure with toothpicks. 5. Dip chen rolls into flour, egg and then bread crumbs. 6. Refrigerate for 1 hour. 7. Heat olive oil and butter in a skillet, brown chicken 1-2 minutes. 8. Place in a baking dish, uncovered, and bake for 35 minutes @ 350 degrees. Serve with sauteed green pepper rings and sliced mushrooms. |