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Ingredients

6 Chicken breast breasts, 5 - 6 ozs. each, lightly pounded
6 slices Smoked ham
6 slicesSwiss cheese
1 cupFlour
PinchSalt
2 - 3 twists Fresh ground black pepper
2 Eggs
1 oz.Water
2 cups Panko crumbs
Canola oil for frying as needed
Chef Larry's Supreme Sauce for servce (recipe follows)
Fresh parsley, chopped to garnish

Method
Prepare Chef Larry's Supreme Sauce per recipe, reserve. Create "pockets" in chicken breasts by cutting a small slit on the side of each chicken breast. Insert your finger and gently create an area inside the chisken breasts. Place a slice each of smoked ham and Swiss cheese in pocket. Place stuffed chicken breasts in freezer for 1 hour or until slightly frozen or set.

Combine eggs and water in bowl and mix. Season flour with salt and pepper. Lightly dredge chicken breasts in seasoned flour, dip in egg mixture and coat with Panko crumbs. Heat oil in a heavy deep-sided pan or skillet. Carefully fry chicken breasts until golden brown and cooke d through. Place on paper towels to drain.

Pool Supreme Sauce on serving plates or a platter and place Chicken Cordon Bleu on top. Garnish with fresh chopped parsley and serve immediately.

Makes 6 Servings

Chef Larry's Supreme Sauce
Ingredients

1/2 cupOnion, diced
4 T.Butter
6 T. Flour
2 cup Milk
3/4 cupChicken or veal stock
1/4 cupCream
Pinch ofNutmeg
Salt to taste
Fresh ground black pepper to taste

Method
Melt butter in a saute pan. Add onion and sauté until translucent. Stir in flour until well incorporated. Add milk, stock and nutmeg, whisk. Bring to a simmer. Reduce heat and simmer for 25 minutes. Season with salt and pepper. Strain and reserve.

Makes 3 cups