Quick Chicken Cordon Bleu

Ingredients	Conversion

1 Tablespoon butter or margarine	15g
4 skinless chicken breast halves (1lb)	450g
1 cup shredded Swiss cheese (2 oz.)	200g
½ cup chopped cooked ham	75g
¼ cup water or dry white wine	60ml
4 cups hot, cooked egg noodles (4 cups dry)	300g

1 can (10-3/4 oz.) condensed cream of chicken soup (305g)

Directions:

Heat a 10-inch skillet over medium-high heat and add the margarine. Cook the chicken 10 minutes or until browned in both sides. Set aside in a bowl.
In the same skillet combine the soup, Swiss cheese, ham and water. Heat to boiling, stirring often.
Return the chicken to the skillet and reduce the heat to low.
Cover and cook 5 minutes or until the chicken is no longer pink, stirring occasionally.
Serve with hot noodles.

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