Ingredients
- 4 double chicken breasts (about 7-ounces each), skinless and boneless
- Salt and freshly ground black pepper
- 8 thin slices of ham
- 16 thin slices Gruyere or Swiss cheese
- 1/4 cup of flour
- 1 cup of break crumbs
- 1 teaspoon olive oil
- 2 eggs
- 2 teaspoons water
Preheat the oven to 350 degrees F. Lay the chicken breasts between 2 pieces of plastic wrap. Pound the chicken to 1/4-inch thickness using a meat mallet. Lay 2 slices of cheese on each breast, followed by 2 slices of ham leaving a 1/2-inch margin on all sides to help seal the roll. Roll and squeeze the log gently to seal.
Season the flour with salt and pepper; than do the same with the bread crumbs. Spread out the bread on waxed paper or in a flat dish and do the same with the flour. Beat together the eggs and water in a separate large bowl. Lightly dust the chicken with flour, then dip in the egg mixture, then coat in the bread crumbs. Transfer the cordon bleu to a baking pan and bake for 20 minutes until browned and cooked through.
