Who doesn’t like Chicken Cordo Bleu?

6 boneless skinless chicken breast halves (4 ounces each)
3 thin slices fully cooked ham, halved ( I used thin sliced deli ham)
3 slices Swiss cheese, halved
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1 egg
2 tablespoons milk
3/4 cup dry bread crumbs

**** This part below is optional, I forgot to get a picture of it, but it makes a great addition when you serve over rice it’s just a brothy thick gravy. While chicken is cooking you’ll add broth, parsley soup & sour cream to a large skillet. Heat through but do NOT boil. I heated it up and simmered it till it got thicker, set aside while chicken is still cooked then serve.

(If you want it done all on the stove, prepare the chicken,Melt 2TBS butter in large skillet,brown chicken, cover with broth, simmer for about 50 minutes or until cooked. Take chicken out set aside, add the parsley, soup & cream heat (do not boil) and serve over chicken and rice )***

1 cup chicken broth
2 tablespoons dried parsley flakes
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup sour cream

Directions –

Flatten chicken breast to 1/4-in. thickness; layer each piece with one piece of ham and one piece of cheese. Roll up each jelly-roll style, starting with a short side; secure with toothpicks.
In a shallow bowl, combine the flour, salt and paprika. In another bowl, beat egg and milk. Dredge chicken in flour mixture, dip in egg mixture, then roll in bread crumbs.
Place in Baking dish & cook for about 35-45 minutes or until juice runs clear at 350.