Chicken Cordon Bleu - cooking recipe

Ingredients

4 chicken breasts, boned and skinned
salt and pepper to taste
4 thin slices boiled ham (3-inch square)
2 oz. Swiss cheese
4 Tbsp. flour
3 Tbsp. margarine, divided
1/4 lb. fresh mushrooms, sliced
1 medium yellow onion, chopped
3/4 c. water
2 tsp. chicken bouillon (or 2 cubes)
1 Tbsp. chopped parsley
1 tsp. chopped chives
1/2 c. heavy cream

Preparation

Flatten each chicken breast.
Spread breast on a sheet of wax paper and cover with another sheet.
Using a mallet or edge of saucer, pound each breast until flat, about 1/4-inch thick.
Do not tear chicken.
Sprinkle with salt and pepper.
Top each with a slice of ham.
Cut cheese into 4 bars.
Place a bar of cheese at one short end of each ham.
Fold long edges of cutlet over ends of bar of cheese, then starting at short end of cutlet, roll up, jelly roll style.
To hold each chicken roll together, fasten with string and wooden toothpicks.