Chicken Cordon Bleu - Susan T

Pound 4 chicken breasts halves.

Place a piece of ham and a piece of Swiss cheese on each half.

Roll them up and stick a toothpick through each one, if they are large use 2.

In 3 bowls put flour in one-maybe ¾ cup, 3-4 beaten eggs in one and bread crumb mixture below in one.

Bread crumb mixture:

¾ cup bread crumbs

1 tablespoon parsley

¼ cup parmesan cheese

½ package Good Seasons dry garlic cheese dressing-(found by the ranch dry packets)

Dust with flour. Roll in beaten egg, last roll in bread crumb mixture.

Put in a 9 x 13 or 8 x 8 and cover and put in the fridge for at least an hour.

An hour or so before serving, fry breasts in oil a few minutes on each side until lightly browned. Drain the oil and put back in the baking dish. Cook at 325 for 30-40 minutes.

Sauce: 1 can cream of mushroom soup and ½ cup sour cream. Heat on the stove and pour on top. Don’t forget to remove the toothpicks ;-)