Chicken Cordon Bleu

Ingredients

• 8 Skinless Boneless Chicken breas
• 1/2 C All-purpose flour
• 4 TBS Olive oil
• 8 Slices Ham 3 by 5" each
• 8 slices Muenster Cheese
• 1 Cup Chicken Broth
• Scallions
• Ground Pepper

Directions

• Sprinkle a littel cold water over both sides of each piece of
• chicken. Place each, smooth side down, between 2 pieces of plastic
• wrap. With a rolling pin or the bottom of a heavy skillet, pound the
• chicken until it is about 1/4 inch thick.
• Spread the flour on a sheet of waxed paper. Coat the chicken with
• the flour, shaking off the excess.
• In a large nonstick skillet, heat 1 tablespoon of oil over medium-
• high heat. Add the chicken and cook for 1 to 2 minutes, or until
• browned. Turn the chicken and cook for 1 minute more, or just until
• cooked through. Remove to a plate.
• Add the remaining oil to the skillet. Return the chicken to the
• skillet (slightly overlapping is okay). Top each with one slice of
• ham and one slice of cheese. Pour in the broth and sprinkle the
• scallions and pepper on top. Bring to a boil over high heat. Reduce
• the heat to low. Cover and simmer for 1 to 2 minutes, or until the
• cheese melts.
• Transfer the chicken to serving plates and pour over the pan juices.
• Serve right away.