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Ingredients

4 skinless, boneless chicken breast halves 4 slices ham 4 slices Swiss cheese 1 cup all-purpose flour 1 teaspoon salt ½ teaspoon ground black pepper ½ teaspoon paprika 2 eggs, beaten ⅓ cup milk 1 cup dry bread crumbs ¼ cup olive oil 1 (10.75 ounce) can condensed cream of mushroom soup ½ pound fresh mushrooms, sliced ¼ teaspoon garlic powder ⅛ teaspoon curry powder ¼ cup white wine ½ cup sour cream 2 sprigs fresh parsley, for garnish

Nutrition Info

666.5 calories carbohydrate: 45.7 g cholesterol: 174.8 mg fat: 33 g fiber: 2.6 g protein: 43.7 g saturatedFat: 11.6 g servingSize: - sodium: 1480.2 mg sugar: 4.6 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C).
Flatten chicken breasts without breaking through meat. Roll each ham slice in a cheese slice, then roll up in chicken breasts. In a shallow dish or bowl season flour with salt, pepper and paprika. In a separate dish or bowl beat together eggs and milk. Dip chicken rolls in seasoned flour, then egg mixture, then bread crumbs. Heat oil in a large skillet and fry chicken in hot oil until golden brown. Set aside.
To Make Sauce: In a large bowl combine the soup, mushrooms, garlic powder, curry powder, wine and sour cream. Mix all together. Place browned chicken in a 9x13 inch baking dish. Pour sauce mixture over chicken and bake in the preheated oven for 15 to 20 minutes. Garnish with fresh parsley sprigs.

4 servings

Chicken Cordon Blue with a yummy sauce.