Week 17~ Chicken Cordon Bleu

I had been making cordon bleu the same way for a long time. I found this recipe and loved it! The fresh mushrooms really make the sauce delicious. You could also make this ahead of time, and then bake it when you are ready. This is really good!!
The best advice I can give is make sure the chicken is thin so you can easily roll it and be sure to use toothpicks to hold them together.

4 boneless chicken breasts
8 slices deli ham
8 slices swiss cheese
1 cup flour
2 eggs/ 2 TBS water
1-2 TBS oil for sauteing

Cut the chicken breasts in half so you have 8 thin pieces. In the center of each breast, place 1 piece of ham and  one piece of swiss cheese. Roll up each chicken and secure with two toothpicks.
Beat the eggs/water in a bowl and spread the flour with a little black pepper on a plate. First coat the chicken lightly with flour, then dip in egg wash and then dredge in flour again.
Heat skillet on medium-high. Add oil and saute the chicken rolls until golden brown. Place these in a casserole.

Preheat oven to 350 degrees. For the sauce you will need:

2 TBS butter
10 ounces of fresh mushrooms, sliced
1/4 cup chopped onion
one-10 oz. can cream of mushroom soup
milk for thinning
3 TBS Sherry

Heat skillet again saute mushrooms and onion in the butter/ Stir in soup and heat until bubbly. Add milk to desired consistency. Stir in Sherry.

Pour sauce over chicken and bake for 30-35 minutes. Serve over rice or pasta.