Chicken Cordon Bleu
Prep: 45 minutes  Cook:  40 minutes  Serves: 6

6 skinless, boneless chicken breast halves, pounded to 1/4-inch thick
6 slices Swiss Cheese
6 slices prosciutto (ham
1/2 cup flour
1/2 teaspoon salt
3/4 teaspoon freshly ground pepper
2 eggs, beaten
3/4 cup break crumbs
5 tablespoon butter or margarine
2 tablespoon vegetable oil
1/4 cup dry white wine
2/3 cup chicken stock

1.  Cover each chicken breast with a slice of cheese.  Top with a slice of ham and trim to fit.  Roll up lengthwise and secure with a wooden toothpick.  In a shallow dish, mix flour, salt and 1/4 teaspoon of the pepper.  Dredge rolled chicken breasts in four, dip in egg, and coat with bread crumbs.

2.  In a large frying pan, heat 3 tablespoons of the butter in oil over medium heat.  Add chicken and cook, turning, until browned, about 10 minutes.  Remove chicken to a platter, cover loosely to keep warm.

3.  Pour off fat from skillet.  Add wine and bring to a boil, scraping up browned bits from bottom of pan.  Boil until reduced to 2 tablespoons.  Add stock and boil until reduced by half.  Remove from the heat and whisk in remaining 2 tablespoons butter.

Season with additional salt and pepper to taste.  Pour over chicken and serve.