Chicken Cordon Bleu

**  Recipe from The Sisters Cafe **

* 3 whole chicken breasts, bonesless, skinless
* 1 lb. thinly sliced ham
* 16 oz. swiss cheese (could use 8 oz. sliced package-just cut the slices in half)
* 8 oz. cream cheese
* 2 1/2 c. hot water (or chicken broth)
* 3 Tbl. granulated chicken bouillon (if using broth omit this)
* 1/2 c. white cooking wine
* 1/2 tsp. salt
* 1/2 tsp. pepper
* 1/2 c. butter (may use a little less if desired)
* 3 c. seasoned dry bread crumbs
* toothpicks

Heat oven to 350. Slice each chicken breast in half, cutting down the middle. Divide each half cutting through diagonally from side to side into three very thin pieces. Between two sheets of wax paper (or inside one gallon sized ziploc bag) tenderize the pieces on both sides using a meat mallet. Cut the swiss cheese into 1/2" x 2" cubes. Lay the chicken flat, place a slice of ham on the chicken and a cheese cube. Roll up chicken with ham and cheese, pierce with a toothpick through the middle to hold its shape. Place each chicken roll side by side in a 9 x 13" pan. If there is excess cheese, cut into cubes and place in the pan between the rolls of chicken. Sprinkle salt and pepper over the chicken. In blender combine cream cheese, water, bouillon and cooking wine, puree. Pour the sauce over the chicken rolls. Toss bread crumbs in melted butter and spread over chicken and sauce.  Cover with foil & bake 45-55 min. Makes 18 rolls.