Chicken Cordon Bleu - cooking recipe

Ingredients

4 large half boneless, skinless chicken breasts
salt and pepper
4 thin pieces baked ham
4 slices Swiss cheese
1/2 c. flour
2 well-beaten eggs
1 1/2 c. bread crumbs
4 Tbsp. margarine
4 Tbsp. oil

Preparation

Lay chicken breasts smooth side down between two sheets of waxed paper.
Pound each breast to the thickness of between 1/8 to 1/4-inch (use meat mallet or rolling pin).
Mend any tears in meat. Sprinkle breasts lightly with salt and pepper.
Keeping smooth side down, place a piece of ham and cheese on half of the breast.
Trim if it overlaps.
Fold the other half over and pinch and pound the edge together to seal.
Dip lightly in flour, then eggs, then bread crumbs.
Place them on waxed paper on a plate and refrigerate for at least an hour to give crust drying time.
Saute chicken in oil and margarine, turning frequently for 10 minutes or until golden brown.
Serve immediately.