Chicken Cordon Bleu
Filed under
Poultry
Servings: 4
Ingredients
- 4 Chicken breast, double breasts, about 7 ounces each, skinless and boneless
- Kosher salt
- Black pepper, freshly ground
- 8 slice Ham, thin, deli
- 16 slice Gruyere cheese, thin, or Swiss
- 2 tsp Thyme, fresh leaves
- 1/4 cup Flour
- 1 cup Panko
- 1 tsp Olive oil
- 2 Egg
- 2 tsp Water
Directions
- Preheat the oven to 350 degrees F. Gently pound the chicken between sheets of plastic wrap to 1/4 inch thick, taking care not to tear it.
- Layer 2 slices of cheese, 2 of ham and 2 more of cheese on each breast, leaving a 1/2-inch margin. Tuck in the sides and roll up tight like a jelly roll, squeezing gently to seal.
- Season the flour with salt and pepper. Mix the bread crumbs with the thyme, salt, pepper and oil (it helps the crust brown). Beat the eggs and water until fluid.
- Dust the rolls with flour, dip in the egg and coat gently in the crumbs. Bake in a baking pan 20 minutes, until browned and cooked through. Cut into pinwheels to serve.