Chicken Cordon Bleu

Take chicken breasts; cut in half. Skin and debone chicken (will have 8 halves). Place each half between 2 pieces of waxed paper or plastic wrap; flatten with meat tenderizer or side of a saucer. Take each piece of flattened chicken, lay 1/2 slice of ham on top of chicken; top this with a chunk of Mozzarella cheese. Fold chicken breast in half and fasten with a toothpick. Dip in beaten egg, then roll in bread crumbs. Brown in Wesson oil in skillet over medium heat. Salt and pepper to taste. When all chicken breasts have been browned, remove from skillet. Add can of chicken broth to skillet, heat to boiling, stirring while heating. When boiling, add chicken back to broth to heat through. Serve with rice or potatoes.