chicken Cordon Bleu

6 chicken breasts pounded
1 cube butter (softened)
1/2 tsp. each: garlic powder, oregano, parsley & sage
Monterey jack cheese
Thinly sliced ham (optional) We use beef bacon!
Bread crumbs & Parmesan cheese

Pound chicken with a meat cleaver. Cut cheese into finger size sticks. Mix softened butter with herbs, and spread onto chicken breasts. Top with ham (beef bacon?) and cheese. Roll breasts, tuck in sides (use toothpicks if desired). Refrigerate 4 hours or over night. When ready to bake, roll chicken breasts in melted butter and then in bread crumbs & parmesan cheese. Bake at 400F for 15 min.

Sauce: Mix together over med heat.
1 cup jack cheese
1 can cream of mushroom soup
2 green onions
1 cup sour cream
1 tsp. sage
1/2 cup wine

Spoon white sauce around chicken rolls and bake 15 more min, or until done.
glory to Geri B - a whiz in the kitchen!