Chicken Cordon Bleu

Ingredients

6 skinless, boneless chicken breast halves, pounded to

1/4 inch thickness

6 slices Jarlsberg cheese

6 thin slices Polish ham

3/4 cup crumbs from day old

3/4 cup fresh grated Parmesan

5 T.. Butter

2 T. vegetable oil

1/4 cup dry white wine

2/3 cup chicken stock

3/4 tsp. fresh ground pepper

1 small box mushrooms

Directions

• Mix Parmesan cheese and bread crumbs together in a pie

tin.

• In another pie tin beat up a

couple of eggs and some water 3/4 cup crumbs from day old • In third pie tin put flour

3/4 cup fresh grated Parmesan • Flatten chicken breasts by pounding between waxed pa-

per-line and put cheese and

ham on rough side of chicken

topping with cheese and ham

and rolling and securing with

tooth picks.

• Roll in flour, egg, bread and put in refrigerator and let it set. Sauté chicken in 3 Tablespoons clarified butter and vegetable oil.. When cheese oozes they are done about 10 minutes. Cover loosely and keep warm in oven.

• Sauté mushrooms. Pour off fat from skillet. Add wine and bring to a boil scraping up browned bits from bottom of pan. Boil until reduced to 2 ta- blespoons. Add stock and boil until reduced by half. Remove from the heat and whisk in re- maining 2 tablespoons butter. Season with additional salt and pepper to taste. Pour over