Chicken Cordon Bleu ala Brights

I'm a big fan of well used recipes. Recipes that you learned years and years ago that you know so well you can throw them together without even thinking about it. Meals that over time have become a staple of your household. 

This is one of those recipes for me. Chicken Cordon Bleu is a classic french dish and it is easy to see why. Chicken, ham, melted cheese? Sold. Plus it is way easier than is seems so it is a great dish to pull out when you want to impress but don't want all of the stress.  We update the classic a bit by doing away with the old swiss and kicking up the ham. 

Chicken Cordon Bleu

WHAT YOU WILL NEED:

• 3 large boneless chicken breasts
• 3 slices of provolone
• 6 slices of prosciutto
• 1/2 cup panko style breadcrumbs
•  1 egg 
• 1/4 cup flour
• salt and pepper to taste

First. Preheat your oven to 350 degrees. On a flat surface, pound your chicken breasts to about 1/4 inch thickness

Salt and pepper your chicken to taste. Place a piece of plastic wrap flat on your surface. Place the pounded chicken on the plastic wrap and top with one slice of prosciutto and one slice of provolone.

Fold down the top of the chicken towards you as shown:

Wrap the final portion of the chicken around the fold and place seam down in the plastic wrap.

Fold the plastic wrap around the chicken. Twist the ends of the plastic wrap as if wrapping candy:

Continue twisting until the plastic wrap is pulled rightly around the chicken breast. Refrigerate at least one hour.

Lightly beat your egg in a shallow dish. Using two similar shallow dishes prep your flour and panko.

First, dredge the chicken in the flour. Follow by dredging the chicken in the egg wash and rolling in the panko until covered.

Bake in your 350 degree oven for 30-35 minutes or until chicken is thoroughly cooked and the breading is lightly browned.

Top each chicken breast with one slice of provolone.

Bake for 5 more minutes or until cheese is melted and bubbly.

Cut in and enjoy moist delicious chicken, salty prosciutto, and ooey gooey provolone cheese! 

Chicken Cordon Bleu ala Brights

3 large boneless chicken breasts
3 slices of provolone
6 slices of prosciutto
1/2 cup panko style breadcrumbs
 1 egg
1/4 cup flour
salt and pepper to taste

 Preheat your oven to 350 degrees. On a flat surface, pound the chicken until about 1/4 inch thickness. Salt and pepper the chicken to taste. Lay a sheet of plastic wrap on a flat surface. Top with the pounded chicken. Then layer on the prosciutto and piece of provolone. Fold one side of the chicken down. Fold down the other side (like  a tri-fold envelope). Place the chicken seam side down on the plastic wrap. Fold the plastic wrap around the chicken and twist ends like wrapping a piece of candy. Refrigerate for one hour.

Lightly beat the eggs in a shallow dish. Use two similar dishes to prep the flour and panko. Dredge the chicken in the flour, then the egg, then the panko. Bake for 30-35 minutes until chicken is fully cooked. Top with a slice of provolone and bake until cheese is melted (about 5 minutes.)

-Bee