Melt butter; add flour, and stir; gradually add milk and cook until thickened, then add wine.
Pound out chicken 1/4-inch thick; sprinkle with salt and pepper. Dip in beaten eggs, then crumbs. Brown in 2 tablespoons oil and 1 tablespoon butter, 2 minutes on each side, adding additional oil as needed. Arrange chicken in a 9x13-inch pan. Pour White Sauce over. Cover and chill several hours or overnight. Bake covered 50 minutes at 350°; sprinkle with cheese and arrange avocado and tomato slices on top. Bake 10 minutes more, uncovered.
This Swiss Chicken Bake recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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