Chicken Cordon Bleu du Saint
	4   chicken breasts   2 rashers    bacon   1 small    onions   .25 cups    dry white wine   .5 heads    broccoli   4 slices    ham, shaved   8 slices    swiss cheese, thin sliced   1 cups    plain flour   3   eggs   1 cups    milk   2 cups    breadcrumbs, fresh     1 Prep: Finely dice onions and bacon. Blanch and chop broccoli, Trim chicken breasts and pound with tenderising mallet between sheets of plastic wrap until very thin but with no holes. 2 Sauté the bacon until crisp. Add the onions and sauté lightly before deglazing with the white wine. Simmer on medium heat until the moisture has evaporated. 3 Add the bacon and onion mixture to the cooked, diced broccoli and toss well. Lay the chicken breasts out on a flat surface, and top each one with equal portions of ham and Swiss cheese. Then divide the broccoli mixture evenly among the breasts and top each one. Roll the breasts, tucking in the ends, as tight as possible. 4 Dredge the breasts in flour. Whisk together the eggs and milk to form egg wash. Dip the floured breasts in the egg wash and then roll in the bread crumbs. 5 Arrange the rolled breast in a buttered baking dish and place a small knob of butter on the top of each breast. Cover and freeze. 6 Then finish in oven at 180°C for 25 minutes. Remove from oven and serve immediately topped with supreme sauce.   Servings: 4 Yield: 4 pieces Preparation time: 30 minutes Cooking time: 30 minutes Ready in: 1 hour   Copyright © 2006, The Gourmet Saint