Chicken Cordon Bleu

4 chicken breast halves, butterflied and pounded to even thickness

4 slices Swiss or asiago cheese

4 slices prosciutto

⅓

cup flour

Salt and pepper

1 egg

1 tablespoon milk

1 cup bread crumbs, fresh, dry or a mixture

Oil for frying

Sauce

3 tablespoons butter

¼

pound mushrooms, sliced

2 tablespoons onion, chopped

2 tablespoons green pepper, finely chopped

4-6 slices prosciutto, coarsely chopped

¾

cup dry white wine or dry vermouth

8 ounces tomato sauce

On each breast half place a slice of cheese and a slice of prosciutto. Fold breast over and press edges together. Season flour with a little salt and pepper. Beat egg with milk. Dredge each piece of chicken in flour, then dip in egg mixture and then in bread crumbs. Heat a think layer of oil in a skillet and saute breasts until brown on both sides and cooked through, about 5 minutes per side. If breasts are thick you can finish them in the oven at 325 degrees for 7 to 10 minutes.

In the meantime, for the sauce melt the butter in a saucepan. Saute mushrooms, onion, green pepper and prosciutto until meat is lightly browned. Add wine and tomato sauce and simmer 5 minutes. Spoon sauce over each serving or pour into gravy boat and pass.

Serves four.