Recipe(tried): Re: Chicken Cordon Bleu

take boneless , skinless chicken breast i keep them a little frozen so they pound easier pound out till about qrt. in. thin make sure you have the shinny side up they tear easy if you pound the side that comes from the bone an i put plastic wrap on top to keep from spattering then put your cheese and ham in roll like a burrito. then put in freezer till they are starting to freeze then roll in flour then dip in egg milk about tablespoon milk to each egg 1 egg for 2 chicken breast then roll in bread crumbs then drop in deep fryer till brown a couple min. then put in oven for about 20 min. on 350 i hope you like chicken kieve is the same way except you fill with butter and garlic don't forget the freezing it makes it alot easier and keeps you from using tooth picks or them falling apart enjoy