Chicken Cordon Bleu
- 4 chicken breasts
- 4 slices of ham, deli style
- 4 slices of provolone
- 6 eggs, beaten
- 2 cups plain bread crumbs mixed with oregano, basil, salt and pepper
- 1 cup flour
- salt and pepper
Start by butterflying the chicken breasts. To butterfly, slice the breast lengthwise but not completely through the breast. This way it is possible to open the breast like a book. Sandwich the breasts between plastic wrap and gently tap with rolling pin in order to thin the breast.
Roll one piece of the provolone into one piece of ham. Place this roll on the chicken and roll everything up. Using tooth picks or string, secure the rolls, trying to seal any holes. Dredge each in flour, then roll in egg wash and bread crumbs once or twice. Bake at 375 degrees for 30 minutes covered with foil, remove foil and cook an additional 10-15 minutes until crispy. Really good with asparagus and baked potatoes.
Note: You can also pan fry these in a mixture of butter and oil for some extra oomf.