Chicken Cordon Blue

This is a Tyler Florence (Food TV) recipe that I altered slightly. It was really fun to prepare and a delicious blend of chicken, cheese, and prosciutto. It is the perfect entree for company.

Preheat oven to 350°.

Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. 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 with remaining chicken.

Use 3 bowls for your coatings. In the first bowl, add the flour and season with salt and pepper. In the second bowl, mix the bread crumbs with thyme, kosher salt, pepper, and melted butter. The butter will help the crust brown. In the third bowl, beat the eggs together and season so that 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 chicken onto it. Bake for 20 to 25 minutes until browned and cooked through. Slice into pinwheels.

Place chicken between two layers of plastic wrap and gently pound with a mallet:

Lay 2 slices of prosciutto on top of the chicken:

Sprinkle with cheese:

Using the plastic wrap as a guide, roll up the chicken:

Roll up like a jellyroll inside the plastic wrap and secure the ends. If you wanted to do this ahead you could stop at this point and refrigerate them.

Have the flour, egg, and panko mixtures ready:

Dredge the chicken in the flour:

Then dip into the egg:

Roll in the panko crumb mixture:

Place in a greased baking pan and bake at 350° for 20-25 minutes.

They will be crusty and browned.