Chicken Cordon Bleu

Preheat oven to 350 degrees F. Place your hand firmly on the chicken breast and slice as thinly as you can or lay the chicken between 2 pieces of plastic wrap, using the flat side of a meat mallet, gently pound the chicken to ¼-inch thickness. Take care not to pound too hard because the meat may tear or create holes. Lay 1 slice of cheese on each breast, followed by 1 slice of ham, leaving a ½-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal and secure with a toothpick. Season the flour with salt and pepper; spread out in a flat dish. Mix the breadcrumbs with salt, pepper, and oil. The oil will help the crust brown. Beat together the eggs and water, the mixture should be fluid. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs. Carefully transfer the roulades to a prepared baking pan and bake for 20 minutes or until browned and cooked through. Cut into pinwheels if serving as an appetizer. This is great with white or brown rice as a side.