Chicken Cordon Bleu

I've posted this before, but it's worth posting again. One of my favorites! If you don't have prosciutto - use ham; if you don't have gruyere - use mozzarella or swiss. Change it up how you like it!

Chicken Cordon Bleu

4 chicken breasts - pounded thin

4 slices prosciutto (or ham)

1/2 lb. gruyere cheese, grated (or mozzarella, or swiss)

1/4 c. flour

2 eggs

1 c. panko bread crumbs

4 sprigs fresh thyme, leaves only; minced

1/2 t. garlic powder

2 T. butter, melted

Lay the chicken between 2 slices of plastic wrap and pound thin - to about 1/4" thickness. Lay a piece of prosciutto or ham on the chicken and sprinkle with 1/4 of the cheese. Tuck the sides of the chicken breast in, and roll up. Repeat with the remaining chicken breasts. At this point, you can roll each one in plastic wrap and put in the refrigerator until you're ready to make them - they hold together a little better that way. Or, you can just secure them with 2 toothpicks and continue on.

Put the flour on a plate; sprinkle with salt & pepper. Crack the eggs in another plate/shallow bowl and whisk with a little salt & pepper. Put the bread crumbs on a third plate and mix with the fresh thyme, garlic, and melted butter.

Dip the chicken roll-ups in the flour first, then the egg, then coat with the bread crumb mixture. Place on a cookie sheet and bake at 350 for about 25 minutes (depending on how big/thick your chicken breasts are).