Chicken Cordon Bleu - cooking recipe

Ingredients

4 chicken breasts (boneless)
1/2 lb. Swiss cheese, sliced thin
1/2 lb. shaved ham
pkg. Pepperidge Farm herb stuffing, crushed
1 can cream of chicken soup
1/4 c. white wine

Preparation

Skin the chicken and place skins in water to boil.
Lay breasts flat and put 1 slice of the cheese on them and then a little of the shaved ham.
Roll the breasts up with the cheese and ham in the middle.
Roll these in the stuffing and place in casserole pan.
Bake at 325\u00b0 for about 45 minutes or until done. After boiling the skins, remove the skins and use about 1 cup of the broth with cream of chicken soup and white wine for sauce to go over the cooked breasts.
This can be served as a gravy to accompany the breasts.