5 chicken breasts, split, skinned and boned
Salt
2 eggs, beaten
1 c. fine dry bread or cracker crumbs
1/4 c. cooking oil

SAUCE:

3 tbsp. butter
1/4 c. flour
1/2 tsp. salt
1/8 tsp. pepper
2 1/2 c. milk
1/2 c. dry white wine
1 c. shredded Swiss cheese

Place chicken breasts between 2 pieces of wax paper and pound to 1/4 inch thick. Salt lightly and dip in egg and crumbs. Brown in skillet about 2 minutes on each side. Set aside.

SAUCE: Make a cream sauce and cook until thick and bubbly. Remove from heat and stir in wine.

Pour half the sauce on the bottom of 9x13x2 inch baking dish. Put chicken on the sauce and pour the remaining sauce over all. Cover and chill several hours or overnight. Bake covered at 350 degrees for 50 minutes. Sprinkle with Swiss cheese. Top with tomato wedges and avocado slices, if desired. Return to oven for 5 minutes. Serves 10.