Chicken Cordon Bleu

Serves 4
3 chicken breasts, pounded thinly
6 thin slices black forest ham
6 slices from pre-sliced package Monterey jack cheese
1 cup panko breadcrumbs
1 egg, beaten
1 teaspoon Old Bay seasoning
1 tablespoon butter
1 tablespoon oil
salt and pepper
1 tablespoon butter
1 tablespoon olive oil

Pound out the chicken breasts as thinly as possible.

You will need two slices of cheese and 2 slices of ham per breast. Place the breast on a work surface. Place a slice of cheese, cut in half, down the middle of the breast. Next, place two pieces of ham. Lastly, place another slice of cheese, cut in half, and wrap the chicken.  *Note to self  – photos are needed. 

With a pastry brush, coat the top of the chicken with egg and then sprinkle the bread crumbs evenly over the top of the chicken. Press the crumbs into the chicken. Carefully flip the chicken over and repeat on the other side with the egg wash and breadcrumbs .

Melt one tablespoon of butter and one tablespoon oil onto a pan. Once hot, Place the chicken and cook over medium heat, COVERED, until the breadcrumbs are golden brown, approximately 5 minutes. Carefully flip the chicken over and cook, now UNCOVERED until the breadcrumbs are golden and the chicken reaches an internal temperature of 165. The cheese should be melted and starting to ooze out at this point.