Special Chicken Cordon Bleu

Preparation

1. Place a slice of mozzarella cheese and a slice of luncheon meat on each chicken breast.
2. Roll the chicken breasts tightly and secure with toothpicks if necessary.
3. Dredge the rolled chicken in flour, then dip in beaten eggs, and finally coat with fine dry bread crumbs.
4. In a large skillet, heat salad oil and 2 tablespoons of butter over medium heat.
5. Brown the chicken rolls on all sides in the skillet.
6. Transfer the browned chicken to a baking dish and dot with remaining butter.
7. Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the cheese is melted.
8. Serve with sour cream mixed with a few drops of lemon juice, and season with dash of salt and white pepper.
9. Preheat the oven to 350°F (175°C).
10. Season the chicken breasts with salt and pepper.
11. Cut breasts in half and pound thin. Sprinkle with salt and pepper. Place ½ slice cheese, ½ slice ham and another ½ slice cheese on top of each breast half. Fold over and pound each edge to seal. Place flour, eggs beaten with the oil and bread crumbs into separate shallow bowls. Dip sealed breasts first in flour, then in egg/oil mixture and then in crumbs. Place breasts in a single layer in baking dish and refrigerate for at least 1 hour
12. Heat 4 tablespoons butter in a heavy pan and sauté chicken on both sides over low to medium heat until cooked but still moist, approximately 15-20 minutes. Heat sour cream and remaining egg/oil mixture in a saucepan until thickened. Beat in lemon juice, salt, white pepper and 2 tablespoons butter. Pour sauce over chicken and serve. Serves 8