Chicken Cordon Bleu
by Jes Mostek
serves: 4
  This is a great recipe for company because it seems like such a fancy and complicated dish, but it's really quite simple.
  4   chicken breasts (boneless & skinless)
  1   egg, beaten
  3/4 c.   milk, divided
  1/2 c.   bread crumbs
  4 (1 oz.) slices   Swiss cheese
  4 (1 oz.) slices   ham
  1 (10.75 oz.) can   condensed cream of mushroom soup
  Preheat oven to 350F. Line a baking sheet with aluminum foil and set out two small shallow dishes.

Place one chicken breast in a gallon-sized zipper bag. Using the blunt side of a meat tenderizer or the bottom of a heavy plastic, wood, or metal cup, pound the chicken until it is uniformly thick. Repeat for remaining chicken breasts.

Lay out flattened chicken breasts and place one slice of ham and one slice of cheese on each piece. Roll up chicken so ham and cheese are inside and secure with toothpicks or metal skewers.

Combine egg and c. milk in shallow dish. Place bread crumbs in other shallow dish. Dip each stuffed chicken breast first in egg mixture and then in bread crumbs, being sure to coat all sides.

Place on prepared baking sheet and bake for 30 - 45 minutes until chicken is cooked through.

Meanwhile, in a small sauce pan, combine condensed soup with remaining c. milk. To serve, pour sauce over top of each serving of Chicken Cordon Bleu (and over anything else on your plate that warrants a sauce).