Chicken Cordon Bleu

Here I am after pounding almost 100 chicken breasts. Talk about great upper body workout!! My receipts came to $131.04 by the way. Thanks for letting me join! - Melissa McKay (Heather Gibson's sister)

Recipe makes 12 servings

1 cup all purpose flour
4 eggs, lightly beaten
2 cups dry bread crumbs
12 slices Swiss cheese
12 slices deli ham
2 teaspoons melted butter per chicken roll

Instructions:
1. Rinse and trim chicken as desired.

2. Lay out three shallow dishes. Measure the flour into one, eggs into another, and breadcrumbs into the third.

3. Lay each piece of chicken, smooth side down, between two sheets of wax paper. using a rolling pin or a meat tenderizer, pound each chicken piece to 1/2 inch thick. Take one piece of chicken, coat with flour, dip in egg, and then coat with breadcrumbs. Set aside. Repeat with remaining chicken pieces. Discard remaining flour, eggs, and breadcrumbs.

4. Fold one piece of cheese into a small bundle and place in the middle of one slice of ham. Fold the sides of the ham in, enveloping the cheese. Place a ham/cheese bundle on the narrow end of a breaded chicken piece. Rolls chicken into a packet, and secure tightly by wrapping with plastic wrap. Repeat with remaining cheese, ham, and chicken. Divide chicken rolls evenly among the freezer bags.

5. Seal and freeze

LABEL
1. Remove desired number of chicken rolls from freezer. Discard plastic wrap while chicken is still frozen and place rolls in a greased baking dish. Place in the refrigerator to thaw completely.
2. Preheat the oven to 350 degrees.
3. Brush each chicken roll with 2 teaspoons melted butter and bake for 45 minutes, or until an instant read thermometer inserted into the thickest part of the chicken reads 170 degrees F.