Blackhawk Chicken (Colorado Cache Cookbook)

4 chicken breakts

8 slices Gruyere chees

8 slices Prosciutto 

seasoned flour

2 eggs beaten

2 cups bread crumbs

1/2 cup butter

6 tbls Cognac

2 cups heavy cream

Wrap each slice of cheese with Prosciutto.  Pound out chicken breasts and wrap around the ham and cheese.  Dust with seasoned flour, then dip in beaten eggs and roll in bread crumbs.  Refrigerate for 1 hr.  Brown breasts on both sides in butter, then arrange in a heat proof dish and finish cooking in oven at 350 degrees for 10 minutes or until fork tender.  In the pan, pour the cognac.  Light on fire.  When the flame dies down, pour in heavy cream.  Simmer until thickened.  Add salt and pepper to taste.  Pour sauce over chicken just before serving.