Fabulous Chicken Cordon Bleu

Cordon Bleu is not too hard to fix if you have all the ingredients. If you like chicken, ham, and cheese all together, you will love this dish.

Ingredients:

4 ounces prosciutto, thinly sliced
4 ounces Swiss cheese, cut into blocks
4 chicken breasts (skinless, boneless)
salt
pepper
2 teaspoons Dijon mutard
1 cup panko
1/4 cup all-purpose flour
2 eggs, lightly beaten
salt
pepper
1/2 cup vegetable oil

Direction:

1. Cut the cheese in blocks about 1/2″ wide and 1 1/2″ long.

2. Pound the four chicken breast to 1/4 inch thick between sheets of plastic, using the flat side of a meat mallet.

3. Season the chicken with salt and pepper. (I use Santa Maria seasoning and they taste very good.)

4. To roll each breast, arrange with smoot side down, with the tapered end pointing at you. Place 1 ounce of prosciutto over each breast, leaving margins around all sides.

5. Spread 1/2 teaspoon Dijon mustard on prosciutto.

6. Place block of cheese about 1/3 of the way up from the bottom.

7. Bring bottom up and over. Tuck in the sides and roll to the end, just like a burrito. Make sure the cheese is completely enclosed.

8. Lightly beat eggs. Place panko, flour, and beaten eggs into three shallow dishes. Season each with salt and pepper. (If you like parmasan cheese, mix it with panko. It gives a good flavor)

9. Coat each rolled chicken breat first in flour, then in eggs, and panko. If the panko does not stick wel, pat it on, making sure to coat the ends. Place the rolled chicken on a rack over a baking sheet and chil.

10. Preheat oven to 400 degrees. Heat oil in a nonstick saute pan until it begins to simmer. When a few panko crumbs put in the oil sizzle fairly quickly the oil is ready. Add the chicken to the pan and fry it on all sides. Carefully turning the rolls so they brown evenly.

11. When the chicken is fully cooked, place it on the same rack it was on. Put the pan in the oven and bae until cooked through for about 12 minutes. (The rack keeps the coating from getting soggy)