Chicken Cordon Bleu

Ingredients

• 4 pieces Boneless, skinless chicken breasts
• 4 slices Deli-sliced ham
• 4 slices Swiss cheese slices
• 0.5 cup All-purpose flour
• 2 pieces Large eggs, beaten
• 1.5 cups Panko breadcrumbs
• 4 tablespoons Unsalted butter, melted
• 2 tablespoons Dijon mustard
• 1 teaspoon Garlic powder
• 0.5 teaspoon Dried thyme
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and lightly grease a baking dish with non-stick spray.

2. 2

   Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet to an even 1/4-inch thickness.

3. 3

   Spread a thin layer of Dijon mustard over one side of each chicken breast, then season with salt, pepper, and garlic powder.

4. 4

   Layer one slice of ham and one slice of Swiss cheese onto each breast, then roll the chicken tightly and secure the ends with toothpicks.

5. 5

   Set up a dredging station with three bowls: flour in the first, beaten eggs in the second, and panko mixed with thyme and melted butter in the third.

6. 6

   Dredge each chicken roll in flour, dip thoroughly in the egg wash, and then coat generously with the buttery breadcrumb mixture.

7. 7

   Place the rolls seam-side down in the prepared baking dish and bake for 30 to 35 minutes until the chicken reaches an internal temperature of 165°F.

8. 8

   Remove the toothpicks carefully before serving and let the chicken rest for 5 minutes to ensure the cheese doesn't run out immediately.