Chicken Cordon Bleu

4 boneless skinless chicken breasts
1 pkg saltine crackers finely crushed
1/4 cup parmesan cheese
2 eggs, beaten
1 cup flour
4 slices swiss cheese
4 slices ham (thin)
3 TBSP oil

SAUCE-
mix together:
2 cans cream of chicken soup
1 cup sour cream

Put chicken breasts between 2 pieces of plastic wrap and pound with a meat tenderizer until flattened out and tender. Arrange a piece of ham and a slice of swiss cheese on each chicken breast. Roll up and secure with 3 toothpicks or string. Dip in the flour first, then the egg, then into the cracker crumbs which the parmesan cheese has been mixed into. Brown in hot frying pan fast, turning to get golden brown on all sides. Remove from frying pan, remove toothpicks, and arrange in a 9x13 baking dish. Cover with sauce mixture and bake, covered tightly with foil at 350 for 35-40 minutes. Don't overbake.

If you'd like to do this ahead, then prepare to the stage where you brown them, then they can be frozen or put into your refrigerator. If you freeze them, then thaw them out before baking and always allow about 10-15 more minutes baking time for the cooler temperature of the meat.

Enjoy!
Lolo