Chicken Cordon Bleu

This turned out so amazing!! Thanks to Tyler Florence for the inspiration!! We love celebrating Valentine's Day with our kiddos by making a special meal and dessert. This year, our main dish was something new for us and it turned out amazing! The best part, my sweetheart and I made it together!

Ingredients:
2 chicken breasts, skinless & boneless, cut in half lengthwise
4 thin slices of prosciutto
1/2 pound Gruyere, grated
1/4 cup all-purpose flour
Kosher salt & freshly ground black pepper
1 cup panko bread crumbs
1 TBS thyme
1 TBS garlic powder
1 TBS unsalted butter, melted
2 eggs
EVOO

What to do:

Preheat oven to 350 degrees.

Place chicken breasts in large ziplock bag or between two pcs of plastic wrap. Using the flat side of the meat mallet, gently pound the chicken until it is 1/4 inches thick. Remove chicken from plastic and start assembling your pinwheels. On top of each breast, lay 1 slice of prosciutto and cover with cheese. Tuck in the sides of the breasts and roll up tight like a jellyroll. Squeeze log gently to seal. Secure roll with a toothpick if desired. Just make sure to remove toothpicks before serving!

In three separate pie dishes, create the coating by:
1 - Season the flour with salt & pepper.
2 - Mix the bread crumbs with the thyme, garlic, salt & pepper, and melted butter. The butter will help the crust to brown while baking.
3 - Beat together the egg and season with salt & pepper.

Lightly dust the chicken with flour, dip into the egg mixture followed by the bread crumb mixture. Lightly coat the baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20-25 minutes until browned and cooked through.

We served this with grilled shrimp, mashed potatoes and salad but this was truly the star of the show tonight! This was a huge family hit!!!  We followed this amazing meal with a chocolate fondue dessert!!

That's what it's all about!