Chicken Cordon Bleu

This is one of the most elegant chicken dishes you can make and it's fabulously delicious! -Claire

Serves:  4
4 thin slices of chicken breast
4 thin slices prosciutto di Parma
3-4 oz. Gruyere cheese, freshly grated
1/4 cup all-purpose flour
Freshly ground sea salt and freshly ground black pepper
1 cup panko bread crumbs
approximately 1 Tablespoon dried thyme leaves (if you have fresh, that would be even better!)
1 clove garlic, peeled and finely minced (use some garlic powder in a pinch or rush)
2 tablespoons unsalted butter, melted
2 eggs

Preheat oven to 350 degrees F.

Lay each piece of sliced chicken breast out on a cutting board or other surface.

Place 1 slice of prosciutto in each breast and sprinkle with a 1/4 of the gruyere cheese. Roll up each piece of chicken into a little log, press ends together to seal in filling.

Season the flour with salt and pepper and a little of the thyme.  Mix the panko with more of the thyme, garlic, salt, pepper and melted butter.  Beat together the eggs and add a little more salt and pepper, maybe a little of the garlic too.

Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the Panko mixture.  Place in stoneware baking dish (if no stoneware available use another baking pan that has been lightly sprayed with olive oil).

Bake 20-25 minutes until browned and chicken cooked through.