Chicken Cordon Bleu

12 Half Chicken Breasts

12 Thin Slices Ham

½ lb. Swiss Cheese Sliced Thin

½ C. Flour

½ C. Cracker Crumbs

4 Tbsp. Parmesan Cheese

½ tsp. Garlic Salt

2 Eggs, Slightly Beaten

½ C. Butter

1 C. Chicken Broth

½ C. Sherry

2 Tbsp. Corn Starch

Pound breasts flat, top with ham and cheese; roll (may freeze at this point.) Combine flour, cracker crumbs, parmesan cheese and garlic salt. Dip chicken rolls in egg, then crumb mixture. Brown chicken on all sides in butter and place in baking dish. Combine broth and sherry and add to pan of chicken. 

Bake in covered pan for 1 hour at 350˚ F. Remove chicken from pan and make gravy from the leftover broth and sherry by adding corn starch and cooking until thickens. 

Norman, Pat; found on a recipe card in Barb’s yellow basket at home.