Chicken Cordon Bleu

Preheat oven to 350 degrees. Spray a pan w/ oil.

2 boneless chicken breasts filleted/butterflied and pounded
a few slices of ham
a few slices of swiss cheese
paprika
mustard
Parmesan cheese, grated
bread crumbs, unseasoned
flour
toothpicks
3 eggs
2 T. cream
Mornay Sauce (see recipe below)

Mix eggs & cream into an egg wash; set aside.

Combine Parm & bread crumbs; set aside.

Season pounded chicken w/ paprika & mustard. Place 1 slice of swiss cheese & one slice of ham on chicken & roll up into an oval shape. Dust w/ flour. Dip in egg wash. Roll in Parm/bread crumb comb.

Bake covered at 350 for 30 minutes. Uncover and bake another 10 minutes.

Once plated, ladle Mornay Sauce over the top of chicken.

Mornay Sauce
1 T. butter
1 T. flour
1 c. milk
1/2 t. salt
2 T. swiss cheese, grated
1 t. onion powder
pepper to taste

In a small heavy saucepan, melt butter. Stir in flour. Add milk & cook stirring constantly until boiling. Reduce heat and add cheese, salt & pepper. Cook stirring constantly about 5 minutes until smooth.