Poulet Cordon Bleu - cooking recipe

Ingredients

boneless chicken breasts (halved and flattened between saran sheets
beaten eggs (1 per 4 chicken breasts)
slices of swiss cheese (1 per beast)
slices of ham (1 per breast)
fine cracker crumbs
butter
wine-optional

Preparation

Dip each breast in eggs.
In center of each breast lay 1 slice of cheese, 1 slice of ham.
Roll all tightly, you may need to secure with a tooth-pick or use string.
Roll \"breast roll\" in cracker crumbs.
Place in pan.
For 4 breasts halves pour approx. 1/4 cup butter and 1/4 cup white wine over all.
BON APPETIT.