CORDON BLEU
- 3 whole chicken breast, split, skinned and boned
- 3 slices (4 oz.) Swiss cheese, cut in half
- 3 slices (4 oz.) boiled ham, cut in half
- 2 tbsp. margarine
- 1 can cream of chicken soup
- 1/4 c. milk
- Chopped parsley
Flatten chicken breast. Top each with 1/2 slice cheese, then ham. Secure with toothpicks. In skillet brown chicken side down in margarine or butter. Stir in soup, milk and cover. Cook over low heat for 20 minutes. Stir now and then. Top with parsley.