Chicken Cordon Bleu in Mushroom Sauce

4 boneless chicken breast halves, skinned

2 slices Swiss cheese, halved

¼ cup freshly grated Parmesan cheese

2 tsp. dried parsley

¼ tsp. freshly ground pepper

1 jar (2-¼ oz.) sliced mushrooms, drained

1.Place chicken breast halves between two sheets of waxed paper and flatten to ¼" thickness with meat mallet (or have Penn Avenue Meats do this for you).

2.Place a piece of Swiss cheese & ham in the center of each piece of chicken and roll up lengthwise, tucking edges inside and securing each with a wooden toothpick.

3.Combine seasoned coating mix, Parmesan cheese, parsley and set aside.

4.Dredge chicken in flour. Combine egg and milk or cream. Dip chicken in egg mixture and roll in coating mixture.

5.Combine butter and mushrooms in a lightly greased baking pan, stirring well. Arrange chicken over mushrooms and top with mushroom sauce. Bake at 350° F for 45 minutes. Remove chicken to serving platter, add wine to mushroom sauce, mixing well. Spoon sauce over chicken.

Mushroom Sauce

1 can (10-¾ oz.) condensed

2/3 cup milk

¼ tsp. curry powder

¼ tsp. garlic powder

Note: Chicken can be frozen after rolling in coating mixture. Remove from freezer, arrange over mushrooms and add the sauce. Bake, unthawed, at 400° F for 30 minutes. Reduce to 350° F and bake an additional 15 to 30 minutes. Finish recipe as above.

Serves 4