Directions

Set each chicken breast on it's side and butterfly cut each to half it's original thickness. Next, cover in plastic wrap or wax paper and with a wooden mallet or heavy skillet pound each breast until it is 1/4 inch thick. Lightly salt & pepper each piece of breast front and back. Place 2 slices of ham followed by 2 pieces of Swiss cheese on each breast. Then, tightly roll each breast securing the seam with tooth picks or skewers ( skewers are much easier to find and remove after baked). Place 1/4 flour in a tray with 1/2 teaspoon of salt, pepper and garlic salt mixed in. Roll all four breasts in flour mixture until well coated. In tray with two eggs well beaten and lightly seasoned with salt & pepper, roll each breast and then roll in a tray with 2 cups of crushed French's Fried onions mixed with two tablespoons of melted butter. Roll each breast until well coated. Place on a edged baking tray that has been sprayed with butter spray, with the seam of the Chicken Cordon Bleu down. Place in a preheated oven at 350 degrees for about twenty to twenty five minutes or well browned.