Chicken Cordon Bleu

Using a meat mallet, lightly POUND each chicken breast half until it is 1/8- to 1/4-inch thick.

LAYER two slices of prosciutto and cheese (see note 3) on each breast (if too thick to roll tightly, reduce to a single layer).

Tightly ROLL up (like a jelly roll) each breast lengthwise, securing with toothpicks.

In three shallow bowls, MIX flour, salt and pepper in first; MIX eggs and milk in second; PLACE bread crumbs in third.

DREDGE rolled breasts in seasoned flour, then beaten egg, then bread crumbs.

HEAT oil and butter in a large skillet; PLACE breasts in skillet and SAUTE at 325F for 20 minutes, TURNING frequently.

Meanwhile, prepare sauce by doing the following: aMELT the butter in a small saucepanbSTIR in mushrooms and garlic; COOK until tendercSTIR in flour and nutmeg; ADD milk all at once; dCOOK and STIR until thick and bubblyeCOOK and STIR two minutes more; STIR in sherry.

TOP chicken with a fresh parsley, oregano, or thyme garnish and SERVE with sauce on the side.