|Chicken Breasts||4 skinless, boneless|
|Prosciutto or Ham||4 thin slices|
|Gruyère or Swiss Cheese||4 slices|
|Salt & Pepper||To taste|
|Fresh Parsley||1/4 cup finely chopped|
|Olive Oil / Vegetable||3 tbsp.|
To begin making Chicken Cordon Bleu, take the chicken breasts and trim any fat off of them around the edges, then place each (one by one) between parchment paper and pound until 1/4 inch thick. Season with salt & pepper.
Arrange chicken smooth side down on a work surface.
Cover one half of breast with a slice of prosciutto / ham and a slice of cheese. Leave space around the edges to be able to close shut.
Fold the breast in half to create a pocket and press the edges together to seal closed.
Mix breadcrumbs, parsley, 1 tsp. salt, and ½ tsp. pepper in a shallow bowl.
Whisk egg & 1 tbsp. water in another bowl.
Put flour in a third shallow bowl.
Preheat oven to 375° with rack in the middle.
Layer a wire rack over a rimmed baking sheet.
Press both sides of Chicken Cordon Bleu in flour, shake off excess, dip into egg mixture, coat with breadcrumbs, then transfer to a plate.
Heat oil in a large skillet over medium heat. Once the oil is hot, place chicken in the pan, cook 3 minutes per side.
Transfer to wire rack. Bake Chicken Cordon Bleu until a thermometer inserted into the thickest part registers 165°, around 5-10 minutes.