Chicken Cordon Bleu

8 skinless, boneless chicken breasts
8 slices cooked ham
4 slices Swiss cheese, cut in half
Dijon Mustard
salt and pepper to taste

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• Egg
• Italian seasoned breadcrumbs

Sauce:

• 1 can condensed cream of mushroom/chicken soup
• 1/2 cup sour cream (or milk)
• 
  

Directions

1. Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Squeeze 1 TBS of Dijon mustard on each chicken breast. Place a finger of cheese on each ham slice and sprinkle lightly with salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
2. Place egg in a small bowl and place bread crumbs in a shallow dish or bowl. Dip each chicken roll , then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish.
3. or FREEZE by wrapping in plastic wrap to keep them from sticking together
4. unwrap each individual chicken roll and defrost
5. Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired.
6. To Make Cordon Bleu Sauce: In a small saucepan mix together the soup and sour cream(I sometimes just use milk and it works good too). Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.