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Chicken Cordon Bleu Ii


6 each chicken breasts, boned
6 each thin slices ham
2 cup swiss cheese, grated
1 each egg
1 1/2 tsp cooking oil
1 tbsp water
1 flour
1 bread crumbs


1 can (medium) crushed pineapple,
1 cup brown sugar
1 tbsp lemon juice
1 tbsp cornstarch
1/2 cup water
1/4 cup sherry
4 tbsp butter

Preheat oven to 325 F.
1. Pound chicken breasts to approximately 1/4" thickness (without
tearing), top with 1 slice ham, and 1/3 cup swiss cheese. Roll up
carefully, tucking in ends as you roll.
2. Combine egg, cooking oil and water in a small bowl. Roll chicken
in flour, then in egg mixture and then in bread crumbs.
3. Place in pan and bake 325 F. for 20-25 minutes.
4. While chicken is baking, prepare sauce by combining pineapple,
brown sugar and lemon juice. Cook on medium heat until bubbly;
turn down heat to simmer.
5. Add cornstarch with water slowly until slightly thick.
6. Add sherry and butter. Serve hot over cooked chicken.


Servings: 6



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