Chicken Cordon Bleu

Source: Madeleine Graves Egg Division
Cook Time: Number of Servings: 4

 4 Whole Chicken Breast, boneless & skinless
 4 Slices Ham, sliced thin
 4 Slices Swiss Cheese
 1/4 Cup Flour
 1 Whole Egg, lightly beaten
 1 Tsp Water
 1/2 Cup Bread Crumbs, dry & seasoned
 2 Tbsp Oil

Instructions:
Gently pound each chicken breast to about 3/8" thickness
between to sheets of wax paper.  Cover half of the underside
of each breast with 1 slice of ham and cheese, leaving a small
space around the edge for the seal.  Fold chicken breast in half
and press to seal.  Make 1/8" cut along the folded edge of the
breast to prevent packet from opening during cooking.  Dip
each packet in flour, then in mixture of beaten egg and water,
and then in the breadcrumbs.  In a heavy skillet, heat half the
butter and oil over medium heat.  Place chicken packets in
skillet and cook for 7 - 10 minutes.  Turn and cook 5 - 7
minutes more or until chicken is browned on both sides,
adding more butter and oil as necessary.  Chicken is done
when no longer pink inside and juices run clear.