Baked Chicken Cordon Bleu

 

Baked Chicken Cordon Bleu
4 Chicken breasts
1 egg, beaten
4 slices of Proscuitto
4 slices of provolone cheese
4 slices of muenster cheese
2 T. milk
1 Cup breadcrumbs
1 T. Parsley
Salt and pepper

First, pound the chicken with a mallet. Get it as thin as you can, around 3/8 of an inch, without it tearing or falling apart.

Set up two shallow dishes for the breading. In the first put the egg and milk and beat to combine. In the other, add the breadcrumbs, parsley, and a little salt and pepper. This is the order for the breading.

Lay the chicken flat and put a piece of cheese in the middle, top that with a piece of proscuitto, and that with a piece of the other cheese. I used Provolone and Muenster because that's what I had on hand, but swiss would work well too. Next, roll up the chicken tightly and use a toothpick to hold it together.

After all four chicken breasts are bundled up, bread them in the egg mixture followed by the breadcrumbs. Try to seal up the ends and give the chicken a nice shape. Lay them in a baking dish (I used a 9 x 13 pan).

Bake at 375 for about 45 minutes (for convect- 350 about 35 minutes).