Chicken Cordon Bleu with Sauce

Submitted by Kim Judd

ingredients:

Boneless skinless chicken breasts
Ham slices, thin (I use deli ham)
Mozzarella or provolone cheese slices, thin
Seasoned fine bread crumbs
Eggs, beaten

Directions:

Slice or pound chicken breasts to approximately 1/2 inch thickness. On top of each chicken breast, lay ham and cheese slices (ham and cheese should cover entire chicken piece). Roll chicken tightly so ham and cheese are inside and secure with toothpicks. In one bowl put eggs; pour bread crumbs into another bowl. Dip chicken roll into egg, then coat evenly with bread crumbs. Place chicken rolls in greased pan. Bake at 375 degrees for 30 minutes or until chicken is no longer pink, turning once.

Mornay sauce:

Ingredients:

1 cup sliced mushrooms
1/2 cup sliced green onions
1 clove garlic
2 tablespoons butter
2 tablespoons flour
Dash white pepper
2 cups half and half cream
1/2 cup Parmesean cheese, freshly grated
1/2 cup shredded processed Swiss cheese

Directions:

In saucepan, cook mushrooms, green onion, and garlic in butter until tender but not brown. Stir in flour and pepper. Add cream all at once. Cook and stir until mixture is thick and bubbly; cook and stir 1 minute more. Reduce heat. Add all cheese and stir until melted. Heat through, do not boil. Serve over chicken cordon bleu.

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