Chicken Cordon Bleu
4 Springer Mountain Farms chicken breasts (skinned, boned, pounded and split in half)
8 thin slices prosciutto (or boiled ham)
8 slices of Gruyere cheese
Salt and Pepper to taste
1 cup flour
2 eggs lightly beaten
1 cup Panko, seasoned with salt and pepper and a dash of Dijon mustard
Season the chicken with salt and pepper on one side.
Using plastic wrap, cover each halved chicken breast.
With a mallet or blunt object, flatten each chicken breast to 1/2 inch thickness.
Once flattened, place a slice of prosciutto and gruyere on each chicken breast.
Roll it up, jelly-roll style.
Keeping the chicken rolls tightly wrapped, refrigerate them for about 30 minutes.
Remove the plastic and dredge in flour.
Using your eggs, dunk the chicken rolls into the egg mixture and transfer to panko crumbs until coated.
Bake for about 30 minutes in a 350 degree oven or until golden brown.