Chicken Cordon Bleu with Mushroom Sauce

3 chicken breasts – skinned, boned, and split
6 slices proscuitto 6 slices Swiss cheese
1 1/3 cups breadcrumbs 2 T. Parmesan cheese
1/3 c. butter or margarine, melted

Using a mallet, pound chicken breast halves until thin. Place proscuitto and Swiss cheese on each piece of chicken. Roll up, like jelly roll, folding in sides. Combine breadcrumbs and Parmesan cheese. Dip rolls into melted butter, then into the crumbs. Place rolls in shallow baking pan and bake at 350 for 40 minutes.

Fresh Mushroom sauce

2 T melted butter or margarine
1/2 t salt
1/2 c sliced fresh mushrooms
1/4 c chopped onion
1 T flour
1 c milk
2 T chopped chives
1/4 t pepper
1 c sour cream
1/4 c chopped fresh parsley

Melt butter in saucepan over medium heat. Add mushrooms and onion. Saute until tender, about 4 minutes. Stir in flour and cook for 1 minute. Gradually add milk, chives, salt and pepper. Stir until thickened. Stir some of hot mixture into sour cream. Then add sour cream mixture to rest of hot mixture and cook for about 3 more minutes. Stir in parsley when finished. Ladle sauce of chicken
rolls and serve.