Chicken Cordon Bleu Ii

6 Chicken breasts, boned

6 Thin slices ham

2 c Swiss cheese, grated

1 Egg

1 1/2 t Cooking oil

1 T Water

Flour Bread crumbs

---SAUCE

--- 1 cn (medium) crushed pineapple,

1 c Brown sugar

1 T Lemon juice

1 T Cornstarch

1/2 c Water

1/4 c Sherry

4 T Butter

Preheat oven to 325 F. 1. Pound chicken breasts to approximately 1/4" thickness (without

tearing), top with 1 slice ham, and 1/3 cup swiss cheese. Roll up carefully, tucking in ends as you roll. 2. Combine egg, cooking oil and water in a small bowl. Roll chicken

in flour, then in egg mixture and then in bread crumbs. 3. Place in pan and bake 325 F. for 20-25 minutes.

4. While chicken is baking, prepare sauce by combining pineapple,

brown sugar and lemon juice. Cook on medium heat until bubbly; turn down heat to simmer. 5. Add cornstarch with water slowly until slightly thick.

6. Add sherry and butter. Serve hot over cooked chicken.