Chicken Cordon Bleu - cooking recipe

Ingredients

6 boneless, skinless chicken breasts
1 (6 oz.) pkg. sliced Swiss cheese
6 thin slices ham
Italian bread crumbs
margarine or canola oil (2 to 3 Tbsp.)
salt
water
1 chicken bouillon cube or 1 tsp. instant bouillon
1 (3 oz.) can mushrooms
1/3 c. Sauterne

Preparation

Place chicken breasts, boned side up, in a large Baggie (Ziploc, Glad).
Pound lightly with mallet to make 1/4-inch thick cutlets, working from center out. Sprinkle lightly with salt. Place cheese slice on chicken cutlet.
Cover with ham. Roll up and tuck in sides.
Press to seal well.
Use toothpicks to hold together, if needed. Roll in bread crumbs.
Heat oil in heavy skillet; brown chicken.
Remove to an 11 x 7 x 1 1/2-inch baking dish sprayed with Pam.
Combine 1/2 cup water, Sauterne, bouillon and mushrooms in the same skillet.
Heat, stirring to remove crusty bits from skillet.
Pour over chicken.
Cover with foil. Bake in preheated 350\u00b0 oven for 1 to 1 1/4 hours or until tender. Serves 6.