Saucy Chicken Cordon Bleu

Ingridients

4 skinless, boneless chicken breast halves

4 slices ham

4 slices Swiss cheese

1 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon paprika

2 eggs, beaten

1/3 cup milk

1 cup dry bread crumbs

1/4 cup olive oil

1 (10.75 ounce) can condensed cream of mushroom soup

1/2 pound fresh mushrooms, sliced

1/4 teaspoon garlic powder

1/8 teaspoon curry powder

1/4 cup white wine

1/2 cup sour cream

2 sprigs fresh parsley, for garnish

Directions

Preheat oven to 350 degrees F (175 degrees C).

Flatten chicken breasts without breaking through meat. Roll each ham slice in a cheese slice, then roll up in chicken breasts. In a shallow dish or bowl season flour with salt, pepper and paprika. In a separate dish or bowl beat together eggs and milk. Dip chicken rolls in seasoned flour, then egg mixture, then bread crumbs. Heat oil in a large skillet and fry chicken in hot oil until golden brown. Set aside.

To Make Sauce: In a large bowl combine the soup, mushrooms, garlic powder, curry powder, wine and sour cream. Mix all together. Place browned chicken in a 9x13 inch baking dish. Pour sauce mixture over chicken and bake in the preheated oven for 15 to 20 minutes. Garnish with fresh parsley sprigs.