4 chicken breasts
4 thin ham slices
2 oz. Swiss cheese
Flour
1 egg
1/2 c. milk
2 c. bread crumbs or cracker crumbs

Skin and bone chicken breasts. Flatten with the heel of your hand. Wrap a slice of ham around a piece of cheese about 2 inches long and 1/4 inch wide. Then wrap the chicken breast around the ham and cheese. You may want to secure it with toothpicks.

Then dip the breasts in flour, then in the egg wash (the beaten egg in about 1/2 cup milk) and then in finely crushed cracker crumbs. Brown in hot oil about 4 minutes to a side.

(You may want to finish your Cordon Bleu in your microwave. Just place them on a platter and set your oven on roast or medium setting for about 1 1/2 minutes. This will assure their being piping hot when you serve them.)

SAUCE:

1 c. cream of chicken soup
1 pt. all-purpose whipping cream

Mix together and stir constantly over stove on low heat. When sauce is hot, pour into dish. To be served over Cordon Bleu.