Chicken Cordon Bleu

4-6 boneless, skinless, chicken breast halves, pressed thin
4-6 thin slices of cooked ham, can be smoked
4-6 thin slices of Swiss cheese, to cover the meats
flour
dash nutmeg
egg
¼ c. water
crushed cornflakes
olive oil

Place chicken in reseal able plastic bag and pound to ¼ inch thickness throughout. Layer ham and cheese on top of the chicken and roll, secure with a toothpick or tie with butcher string. Dredge the roll in flour and nutmeg mixture then into the water and egg mixture. Finally place the roll into the cornflakes and cover well.

In a large frying pan heat the olive oil. Place the Cordon Bleu into the pan and brown on all sides. Place into a 9x13 pan and place in a 350 oven for 20-25 minutes. Serve over cooked and buttered egg noodles.

(These can be fixed ahead and frozen. After searing all sides, place into a container and freeze. Thaw out in the fridge and reheat to finish the cooking time. This is a great time saving method.)