Chicken Cordon Bleu
Source: Sharon (Chase)
4 boneless, skinless chicken breasts
dijon mustard
4 thin sices good deli ham such as Black Forest
4 thin slices cheese - Gruyere, Swiss or Jarlesburg
1/2 cup flour
salt and pepper
1 cup bread crumbs
2 eggs
1/4 cup milk
olive oil
Preheat oven to 350. Gently pound the breast to 1/4 inch thick.Spread Dijon mustard over each breast. Top each breast with a slice of cheese and a slice of ham, spread ham with a bit more mustard. Fold the chicken breast in half and secure with a toothpick (or you can lay another breast on top and secure with tooth picks)
Season the flour with salt and pepper. Lightly beat the milk and eggs. Place the flour on one dish, egg on another and breadcrumbs on a third. Coat the chicken with flour, then dip in the egg mixture, then in the bread crumbs.
Heat saute pan on medium high, add olive oil, lower heat to medium. Gently brown the chicken breast on both sides. When golden place in oven and cook until done, about 20 minutes.