Chicken Cordon Bleu

You won't be disappointed in this one! I recommend it as follows, but you can substitute a good quality ham for the prosciutto and your favorite cheese for the gruyere if you like. Inspiration from Tyler Florence...one of my favorites!

Chicken Cordon Bleu

4 chicken breasts, pounded to 1/4"

4 thin slices of prosciutto

1/2 lb. gruyere, grated

1/4 c. flour

1 c. panko bread crumbs

1 sprig fresh thyme, leaves only - chopped

1 clove garlic, minced

2 T. butter, melted

2 eggs

Preheat oven to 350. Lay chicken breasts between two pieces of plastic wrap, or put in a large plastic bag. Gently pound the chicken to about 1/4" thickness - try not to tear it. Lay prosciutto over chicken and small handful of cheese. Tuck in the sides of the chicken breasts and roll up tight. Wrap each roll in a piece of plastic wrap and refrigerate for an hour.

Set out 3 bowls: one with the flour (season with salt & pepper), one with the panko, thyme, garlic, salt, pepper, and melted butter, and the last bowl with the eggs (beaten) seasoned with salt & pepper. Lightly dust the chicken rolls with flour, dip in eggs, and coat with bread crumb mixture. Lightly spray a cookie sheet and place chicken rolls on it. Bake for 25-30 minutes until lightly brown and cooked through.