Cordon Bleu

• Several slices of whole wheat bread
• Butter
• Salt
• Pepper
• Egg whites

• 4 boneless skinless chicken breasts
• ½ lb sliced deli ham, separated into 4 piles
• 8 slices of Swiss cheese

Butter the bread and toast. When crisp, remove and make crumbs. Add salt and pepper as desired. Set aside.

Preheat oven to 350 and grease a large (9x5) loaf pan. Use a meat hammer to flatten the chicken breasts into thin patties. If you don’t have a meat hammer, open the chicken breasts like a book, flip them over gently so as to not tear the meat apart, and cut from the middle (the hinge) across the fatter portion of meat. Cut to approximately ½ inch of the outer edge of the meat and stop before you completely sever the top of the meat from the bottom. Open this section as you would a book, and spread flat. If it doesn’t lay flat, cut more until it does, without cutting the meat completely apart. Lay the ham out on top of the chicken, and then finally lay the cheese on. Pick the end you’re going to roll from, and add a little extra cheese to that end. Roll tightly, and secure with a toothpick or two, making sure you go through the loose end first and into the center of the roll. Roll in egg whites, and then in the bread crumbs. Place shortways in the pan. Bake about 40 minutes, or until the chicken is cooked through.