Mini Chicken Cordon Bleu with Champagne Sauce

2 (4 ounce) chicken breasts
4 ounces shredded Swiss cheese
4 ounces julienne ham
Egg
Flour
Bread crumbs
Toothpicks

Sauce:
4 ounces butter
4 ounces flour
Champagne

Flatten chicken breasts. Place Swiss cheese on chicken, then ham. Roll up, pin with toothpicks. (Use 4 per roll.) Cut the roll between toothpicks. Place slices in flour, coat well, then in egg wash (water and egg), then into bread crumbs. Place in fryer (350 degrees F) and fry until lightly brown. This will set the product. At this point you can remove from oil, cool and place in refrigerator until needed.

To re-heat, place in 350 degree F oven until internal temperature reaches 165 degrees F.

To make the sauce, make a roux out of the butter and flour. Add champagne until desired consistency is obtained. Serve over chicken.