Chicken Cordon Bleu
rec.food.cooking/Carol Sharp

This is my version of Chicken Cordon Bleu

4 boneless skinless chicken breast halves
1 cup bearnaise (I use Knorr's mix for mine)
4 shaved slices of Bavarian ham
4 shave slices of Swiss cheese (I've used mozzarella in a pinch)
2 eggs beaten
1/2 cup bread crumbs
white pepper

Pound each chicken breast to about 1/4-inch thick. Sprinkle each breast with white pepper and spread with about 2 teaspoons of the bearnaise. Top with a slice of ham and a slice of cheese. Fold in half and seal closed with picks. Dip into beaten eggs then into bread crumbs coating evenly. Heat butter in a fry pan and saute each piece of chicken on all sides until golden. Arrange browned breasts in a baking pan and bake at 350 for 30 minutes. Warm any remaining bearnaise and serve for dipping.