Kelly'S Chicken Cordon Bleu - cooking recipe

Ingredients

3 boneless skinless chicken breasts, pounded thin
6 slices cooked Canadian bacon (thin slices)
6 slices swiss cheese
1/2 cup flour
1/2 teaspoon seasoning salt, divided
1/4 teaspoon pepper, divided
1/4 teaspoon garlic powder, divided
2 beaten eggs
3/4 cup dry breadcrumbs
1/4 cup ground parmesan cheese
6 toothpicks
olive oil
Mushroom Gravy
1 (10 3/4 ounce) can cream of mushroom soup
1/4 cup milk
1/4 cup sour cream

Preparation

Pound chicken breasts thin between waxed paper or plastic wrap. (*If one end is really thin, you'll want to roll up starting from that end.)But you want them about 3/8\" thick.
Top each breast with 2 slices canadian bacon, don't let it overhand chicken, cut in half and overlap if necessary.
Top each with 2 slices of swiss cheese cut in half. *Same instructions as for canadian bacon.
At thinnest end, roll up tightly, tucking in any meat or cheese. *Fold sides in first if you can, I couldn't with mine and they came out just fine. Secure with toothpicks.
In pie dish combine flour and half each of the seasoned salt, pepper and garlic powder.
In another pie dish or small bowl, beat eggs.
In third pie dish combine bread crumbs, second half of each of the seasoned salt, pepper, garlic powder and all of the parmesan cheese.
Coat each lightly in flour mixture, then beaten egg, then bread crumb mixture. Pat on bread crumbs.
Set on plate for about 10 minutes to dry a little.
Meanwhile, heat oil over medium to medium-low heat.
Brown \"good side\" first in hot oil for 2 minutes. Turn over carefully with a spatula and tongs if needed.
Brown other side (toothpicked side)2 minutes.
Place on greased rack. Place rack on cookie sheet.
Bake in 350\u00b0 oven for 40 minutes.
Let rest.
While resting heat gravy over low heat til warmed.
Serve with gravy if desired.