Chicken Cordon Bleu - cooking recipe

Ingredients

2 whole boneless, skinned chicken breasts, halved
2 tsp. Dijon mustard
2 slices Swiss cheese, cut in half
2 slices ham (have cheese and ham sliced thin)
1 egg, beaten with 1 Tbsp. water
1/4 c. flour
1/4 tsp. salt
1/4 tsp. black pepper
1 c. fresh bread crumbs
1/4 c. oleo

Preparation

Place breast between wax paper.
Pound until 1/4-inch thick. Spread mustard on chicken and top with cheese and ham.
Leave about 1/4-inch around edge of chicken.
Brush edge with egg.
Fold in half.
Press to seal.
Dip in flour mixed with salt and pepper, then egg, then crumbs.
Place on wire rack and refrigerate for 30 minutes to allow crumbs to set.