Chicken Cordon Bleu

6 whole chicken breasts- boneless and skinless

1 lb thinly sliced ham

1 pkg. of swiss cheese

1 8oz pkg. cream cheese-can use light

2 c. hot water or chicken broth

3 tbs. chicken bouillon (if using broth omit this)

1/2 cup white cooking wine

salt and pepper

1 cube butter melted-can use less if you want

2-3 c. seasoned dry bread crumbs

toothpicks

Slice each chicken breast in half, cutting down the middle. Divide each half cutting through diagonally from side to side into 2 pieces. Between two sheets of wax paper or plastic wrap tenderize and thin out the pieces using a meat mallet. Lay the chicken flat, place a slice of ham and cheese on the chicken. Roll it up with ham and cheese, pierce with a toothpick through the middle to hold its shape. Place each chicken roll side by side in a 9 x 13 pan. Sprinkle salt and pepper over the chicken.

In blender combine cream cheese, water, bouillon and cooking wine, puree. Pour the sauce over the chicken rolls. Toss bread crumbs in melted butter and spread over chicken and sauce Cover with aluminum foil. Bake for 55 minutes at 350 degrees.