Chicken Cordon Bleu

Rinse chicken, pat dry.

Place each breast between 2 pieces of wax paper.

Working from center to edges, lightly pound with the flat side of a meat mallet to 1/8 inch thickness.

Place 1 slice each of ham and cheese on chicken, folding to fit if necessary.

Starting from the short side, roll up jelly roll style and secure with a toothpick.

In a shallow dish, stir beaten eggs and 2 Tbsp. wine or broth.

Roll each breast in flour, dip in egg mixture and coat with breadcrumbs.

Preheat oven to 325°.

In skillet, melt butter; lightly brown chicken rolls on all sides. Remove from skillet and transfer to a 9 x 13 inch ovenproof dish. Reserve drippings.

Bake at 325° for about 40 minutes or until chicken is no longer pink.