Chicken Cordon Bleu

One of my favorite food indulgences...

Ingredients

• 4chicken breastsskinless and boneless

• 4 thin slices ham

• 1/2 pound Gruyere or swiss cheese {sliced}

• 1/4 cup all-purpose flour

• Kosher salt and freshly ground black pepper

• 1 cup panko bread crumbs

• 4 sprigs fresh thyme, leaves only

• 1 clove garlic { finely minced }

• 2 tablespoons unsalted butter, {melted}

• 2 eggs

• EVOO

Adapted from Tyler Florence Recipe found

here

Directions:

Preheat oven to 350 degrees F. Lay defrosted chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices ham and swiss neatly over the top to cover the breast. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat. Season the flour with salt and pepper. Mix the panko with thyme, garlic and kosher salt, pepper, and melted butter. Beat together eggs and season so the flour, the eggs, and the crumbs are all seasoned.

Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.

Cut into pinwheels and serve on top garlic mashed potatoes!

xoxo,

Birdie