We belong to the Coppell Chamber of Commerce. When they have events they frequently have prizes donated by their members. So we decided to offer a home cooked meal for 4.  We came up with this for the main course and served it with sides of Asparagus and Rice with Mushrooms and Parsley. Per the winners -- " the meal was fabulous - Rick".  We had a appetizer of Homemade Ricotta on Endive with Balsamic Vinegar and followed it with the Three Cities of Spain Cheesecake. 

Traditionally Chicken Cordon Bleu is a chicken breast stuffed with cheese and ham. Growing up, my Mom made Chicken Cordon Bleu by cutting a pocket into the chicken breast.   This is a rolled version, creating a wonderful dish to serve for guests.  
 

Total Time:  60 Minutes
Prep Time:  25 Minutes
Active Cooking Time:  15 Minutes
Passive Cooking Time:  20

Servings:  4

 

4 Boneless Skinless Chicken Breasts
4-8 Slices of Prosciutto or Ham (Depends on the size of the slices)
4-8 Slices of Swiss, Gruyere Cheese (Depends on the size of the slices)
1 Cup Flour
2 Eggs, beaten
2 Cups Panko (Or Breadcrumbs)
Salt
Pepper

Place each chicken breast between 2 pieces of plastic wrap. Flatten each piece by lightly pounding it using a kitchen mallet (or if you do not have one, you can use a wine bottle - being careful not to break it) to about 1/3 inch in thickness.  Cut off any extra fat.

Thinly slice or grate the cheese.  
 
Place the prosciutto (or ham) and then the cheese onto each flattened breast., covering each breast so that when you roll it, it will evenly cover.  

Roll the chicken breast with the prosciutto and cheese, so that it holds it's shape. Use toothpicks to close each end, and then one on the seam.  

Place the flour, egg and then panko each in a separate bowl. Add salt and pepper to each bowl.  Beat the eggs until well beaten with a whisk or fork. Use a fork to mix the salt and pepper into flour and then the panko.

Dip the rolled chicken breast into the flour and coat all sides evenly. Shake off any excess. Then dip the rolled breast into the egg and cover all sides.  Drip any excess egg back into the bowl.  Then dip the rolled breast into the Panko to evenly coat on all sides. Again, shake off any excess. Place on a plate. Repeat until all 4 are coated. 

Using a large frying pan, cover the bottom of the pan with olive oil and then heat until hot. Place the 4 rolled breasts into the hot oil and then cook about 3 minutes on each side - turning about every 3 minutes to evenly brown, taking care not to burn it. 

Once browned, place the breasts into a ovenproof baking dish and cook for about 20 minutes, or until the chicken reaches an internal temperature of 160 degrees.  

Let the chicken rest for about 10 minutes before serving.  Remove toothpicks and serve.