Chicken Cordon Bleu

Place the breasts between sheets of wax paper and pound until approximately 1/4-inch thick.

Cut ham and cheese into equal strips and place one of each on each breast.

Sprinkle with finely chopped fresh tarragon, salt and pepper.

Roll up, enclosing the filling. Roll breasts in flour and beaten egg and bread crumbs and chill thoroughly.

Fry the breasts in about 1/2-inch of hot fat, until golden brown and tender (approximately 8 minutes).

Drain and serve.