Chicken Cordon Bleu

Serves 6
Oven 400º

6 halved boneless, skinless chicken breasts
6 thin slices cooked ham
6 slices Monterrey Jack cheese
½ cup melted butter or margarine
1 cup Corn Flakes, crushed

Lay each chicken breast on the cutting board and, with the knife parallel to the cutting board, cut through the middle of the chicken making an open pocket. Wrap each cheese slice in a slice of ham and slide into the pocket in the chicken breast. Dip each chicken breast in melted butter, then coat with corn flake crumbs. Place chicken breasts in a greased 9x13-inch baking dish. Bake, uncovered, at 400º for about 40 minutes, or until chicken is golden brown.

Chicken Parisienne

Serves 6
Oven 400º

6 skinless, boneless halved chicken breasts
paprika
2 tablespoons margarine
1 6½-oz. can sliced mushrooms
1 10¾-oz. can condensed cream of mushroom soup
1 cup sour cream

Place chicken breasts in oblong baking dish and sprinkle with paprika. Cover with foil and bake at 400º until done (about 25 minutes). In a saucepan, melt margarine and sauté mushrooms. Add soup and sour cream and heat thoroughly. Remove chicken to serving dish and spoon sauce over the top. Serve with hot rice.