Buttered Chicken Cordon Bleu
|Boneless, skinless chicken breast halves||4|
|Very thin slices of smoked ham/Very thin slices of prosciutto||6|
|Very thin slices of swiss cheese/Very thin slices of fontina cheese||6|
|Flour||1⁄3 Cup (5.33 tbs)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Vegetable oil||2 Tablespoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
1. Place chicken between pieces of plastic wrap and pound to 1/14 to 1/8 inch thick, working from middle to edges and taking care not to pound holes in chicken. Remove plastic wrap. Lay a slice each of ham and cheese on each piece of chicken. Roll up; turning in ends so that filling is completely enclosed. Press edges to seal.
2. In a shallow dish, combine flour, salt, and pepper. Beat egg in another shallow dish and place bread crumbs in a third. Dip chicken first into seasoned flour mixture, then into egg, and finally into bread crumbs, turning to coat completely. Refrigerate 15 minutes.
3. In a large frying pan, heat oil and butter. Cook chicken rolls over medium neat, turning carefully with tongs, until golden brown, 6 to 8 minutes. Cover pan, reduce heat to medium-low, and cook 5 minutes. Uncover and cook until chicken is white throughout, about 5 minutes.
4. Remove rolls from pan. Add wine and brandy to pan and cook, stirring up browned bits on bottom of pan until lightly reduced, about 2 minutes. Spoon sauce over chicken.