10 chicken breasts, skinned and boned
1 c. fine bread crumbs
2 eggs
1/4 c. oil
3 tbsp. butter
1/4 c. flour
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. dry white wine
2 1/2 c. milk
1 c. Swiss cheese, shredded
Avocado slices
Tomato slices

Pound chicken between wax paper; sprinkle with salt. Dip in egg and crumbs; brown in 2 tablespoons oil - 2 minutes on each side. Add oil as needed. Set aside.

Melt butter and add flour, salt and pepper; blend. Add milk and stir until thick and bubbly. Remove from heat. Stir in wine. Put 1/2 sauce in 9 x 13 inch pan; then, add chicken. Top with remaining sauce and refrigerate at least 1 hour.

Bake, covered, at 350 degrees for 50 minutes. Sprinkle with cheese and top with avocado and tomato slices. Bake 2 minutes longer and serve. Serves 10.