Chicken Cordon Bleu

This is my mom's recipe. While it might seem complicated, it really isn't.

4-6 chicken breasts (boneless, skinless)
4-6 thin slices Swiss cheese
4-6 thin slices ham
1 cup Italian-style bread crumbs
1/2 packet Good Seasons Cheese Garlic salad dressing (dry)
1/2 cup grated parmesan cheese
1 Tbs. parsley

About 1 hour before you want to make the chicken, mix together bread crumbs, dry salad dressing mix, parmesan cheese, and parsley; put it in the fridge until you're ready to use it. Pound out chicken breasts. Place 1 slice ham and 1 slice Swiss cheese on chicken breast, then roll up and secure with a few toothpicks. Repeat with remaining chicken breasts. I usually leave these on my cutting board. Then I prepare a "batter station" with plates: one with flour, one with a couple of beaten eggs, and one with the breadcrumb mixture. Dredge each chicken breast in flour, shaking off excess. Then dip in beaten eggs, and coat with breadcrumb mixture. Repeat with remaining chicken breasts. Meanwhile, heat 6 Tablespoons butter in a skillet (non-stick is easiest). Brown chicken breasts on all sides, then transfer to a 9 x 13 baking dish.

Bake at 375 degrees for 30-45 minutes, until no longer pink inside.

Serve with this sauce on the side:
1 can cream of chicken soup
1 cup sour cream
1-2 Tablespoons lemon juice

Stir all ingredients together in a small sauce pan, heating to a simmer.