Chicken Cordon Bleu - cooking recipe

Ingredients

4 single chicken breasts
4 Tbsp. chopped cooked ham
4 Tbsp. grated Swiss cheese
1 small clove garlic, crushed
1 to 2 Tbsp. white wine
1/2 tsp. salt
1/8 tsp. white pepper
3 to 4 Tbsp. seasoned flour
1 large egg
1/4 c. oil
6 to 8 Tbsp. dried white bread crumbs
4 to 5 Tbsp. butter

Preparation

Place chicken breasts skin side down.
With sharp knife, cut a shallow slit down center of each without cutting through to skin. Cut shallow pockets on either side of these slits.
Mix ham and cheese with garlic and a little white wine to moisten.
Season well.
Fill pockets in chicken breasts; seal slit with small finger-shaped fillet attached to each breast.
Put in refrigerator to chill 30 minutes.
Coat well in seasoned flour.
Brush carefully with egg, beaten with 1 teaspoon oil; roll in bread crumbs.
Heat oil; add butter.
When foaming, fry chicken breasts until tender, golden brown and crisp all over.
Drain on paper towel.
Yields 4 servings.