Chicken Cordon Bleu (sort of)

x4 boneless skinless chicken breast halves

1 cup bernaise (I use Knorr's mix for mine)

4 shaved slices of bavarian ham

4 shave slices of swiss cheese (I've used mozzarella in a pinch)

2 eggs beaten

1/2 cup bread crumbs

white pepper

Pound each chicken breast to about 1/4" thick. Sprinkle each breast with white pepper and spread with about 2 teaspoons of the bernaise. Top with a slice of ham and a slice of cheese. Fold in half and seal closed with picks. Dip into beaten eggs then into bread crumbs coating evenly. Heat butter in a fry pan and saute each piece of chicken on all sides until golden. Arrange browned breasts in a baking pan and bake at 350 for 30 minutes. Warm any remaining bernaise and serve for dipping.