Chicken Cordon Bleu

By courtneyepowell

Ingredients

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 3/4 cup panko (Japanese breadcrumbs)
• 1/2 cup all-purpose flour
• 1 tablespoon water
• 1 large egg
• 2.5 ounces shredded Gruyère cheese (about 10 tablespoons), divided
• 1 tablespoon chopped fresh thyme
• 2 garlic cloves, minced
• 4 slices pancetta (about 1 1/4 ounces)
• Cooking spray

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 350°.

2. Place chicken between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Sprinkle chicken evenly with pepper and salt.

3. Heat a skillet over medium heat. Add panko; cook 2 minutes or until toasted, stirring often. Remove from heat. Place flour in a dish. Combine 1 tablespoon water and egg in a bowl; lightly beat. Pour egg mixture into a dish. Combine panko, 2 tablespoons cheese, thyme, and garlic in a dish.

4. Working with 1 piece of chicken at a time, dredge in flour. Dip in egg mixture; dredge in panko mixture. Top with 1 pancetta slice and 2 tablespoons cheese. Roll up; secure with a toothpick. Place roll, seam side down, on a wire rack coated with cooking spray. Place rack on a baking sheet. Repeat procedure with remaining ingredients. Bake at 350° for 25 minutes or until chicken is done.