Chicken Cordon Bleu

• 4 boneless skinless chicken breasts
• 4 slices deli ham (approx 4 oz)
• 4 slices Swiss cheese (approx 4 oz)
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• Oil for frying
• Toothpicks for securing

Instructions

1. 1

   Pound chicken breasts to 1/4 inch thickness carefully between layers of plastic wrap.

2. 2

   Lay each breast flat. Place a slice of cheese and a slice of ham on each breast, leaving a small margin at the edges.

3. 3

   Roll up the chicken tightly, tucking in sides as you go, and secure with toothpicks.

4. 4

   Set up a breading station: one bowl with flour (season with salt and pepper), one with beaten eggs, and one with panko breadcrumbs.

5. 5

   Dredge each chicken roll in flour, then dip in egg, then coat thoroughly in breadcrumbs.

6. 6

   Heat about 1 inch of oil in a skillet to 350°F (175°C) or preheat oven to 400°F (200°C) if baking.

7. 7

   If frying: fry rolls for about 8-10 minutes, turning to brown all sides, until golden and cooked through. If baking: place on a baking sheet, spray with oil, and bake for 20-25 minutes.

8. 8

   Let rest for 5 minutes before removing toothpicks and serving.

9. 9

   Serve with a Dijon mustard cream sauce if desired.