CHICKEN CORDON BLEU II

Servings: 6
Ingredients:

6 ea Chicken breasts, boned
6 ea Thin slices ham
2 c  Swiss cheese, grated
1 ea Egg
1 1/2 t  Cooking oil
1 T  Water
1 x  Flour
1 x  Bread crumbs

———————————–SAUCE———————————–
1 cn (medium) crushed pineapple,
1 c Brown sugar
1 T Lemon juice
1 T Cornstarch
1/2 c Water
1/4 c Sherry
4 T Butter

Preheat oven to 325 F.
1. Pound chicken breasts to approximately 1/4′ thickness (without
tearing), top with 1 slice ham, and 1/3 cup swiss cheese. Roll up
carefully, tucking in ends as you roll.
2. Combine egg, cooking oil and water in a small bowl. Roll chicken
in flour, then in egg mixture and then in bread crumbs.
3. Place in pan and bake 325 F. for 20-25 minutes.
4. While chicken is baking, prepare sauce by combining pineapple,
brown sugar and lemon juice. Cook on medium heat until bubbly;
turn down heat to simmer.
5. Add cornstarch with water slowly until slightly thick.
6. Add sherry and butter. Serve hot over cooked chicken.

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