Recipe - Chicken Breasts Cordon Bleu

4 lg Chicken breasts; boned,
skinned and halved
4 sl Boiled ham; thin, halved
4 sl Swiss cheese; thin, halved
1 Egg
2 (up to)
3 tablespoon Water
One half cup Fine bread crumbs
One half cup Flour
One half cup Parmesan cheese
2 tablespoon Drippings; strained
2 tablespoon Flour
1 cup Chicken broth
Oil

Flatten breasts with rolling pin, rolling between waxed paper until thin.
Sprinkle with salt and pepper. Put One half slice ham and cheese on each piece,
tuck in sides and roll like a jelly roll. Fasten with toothpicks. Combine
egg and water and beat well. Combine crumbs, Parmesan and flour. Dip
chicken in egg, then in crumbs. Fry in about 1 inch oil on medium heat
until brown. Drain. Heat drippings, sprinkle in 2 tablespoons flour,
allowing flour to brown, but not burn. Slowly pour in broth, stirring until
sauce thickens. Serve over chicken or pass as an accompaniment.

MRS GERALD GLASS (JANE)

MARVELL, AR

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.