Chicken Cordon Bleu

 What a nice change from the same old chicken dishes. Chicken cordon bleu is a nice and easy dish. If you get a nice Swiss cheese and deli ham the dish will be even better. Serve it with a nice scalloped potato. Dinner plates will be clean!

Ingredients
4 boneless skinless  chicken breasts
Garlic Salt & P
8 thin slices deli ham
16 thin slices Gruyere or Swiss Cheese
2 teaspoons fresh thyme leaves
1/4c flour
1/4c cornstarch
1c panko bread crumbs
1tsp olive oil
2 eggs
2tsp water

Method

Preheat oven to 350°. Lay the chicken between 2 pieces of plastic wrap. Use the flat side of a meat mallet, or a rolling pin to gently pound the chicken to about a 1/4-inch thickness. Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.

Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. Mix the panko, flour and cornstarch with thyme, garlic salt, pepper, and oil. The oil will help the crust brown. Beat together the eggs and water, the mixture should be fluid. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs. Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through. Cut into pinwheels before serving.