Chicken Cordon Bleu

 4 chicken breasts

1 tsp salt

1 tsp pepper

8 slices ham

8 slices swiss cheese

1/2 cup flour

1 egg

 1 Tbsp water

1 cup plain bread crumbs

Creamy Dijon Mustard Sauce (optional)

2 Tbsp butter

1 Tbsp cornstarch

1 cup milk

1 Tbsp dijon mustard

1 Tbsp brown sugar

1 tsp apple cider vinegar

1.  Working one at a time, place chicken breast between two pieces of parchent paper or plastic wrap.  Use a mallet to pound chicken to 1/4 inch thickness. Season bother sides with salt and pepper.

2.  Layer 2 sices of ham and 2 slices of swiss cheese on each chicken breast.  Roll up tightly.

3.  Spread flour onto one plate, and bread crumbs out onto another.  In a shallow bowl, whisk together egg with 1 Tbsp water.

4.  Roll stuffed chicken in flour to coat.  Dip in egg mixture, and then roll in bread crumbs to coat.

For Frying:  Heat 1/2 cup of vegetable oil in a large heavy skillet to 350 degrees.  Place chicen in oil and cook for 4 to5 minutes per side, until chicken is golden brown (I use olive oil)