The first time that I had chicken cordon bleu was a couple of years ago at a family friend's wedding. I was enchanted. I have tried to recreate it multiple times, but haven't gotten it quite yet. Oh well, this is a tasty contender! I had a hard time keeping the breading stuck to the chicken, but the breading is optional anyway. Rating 7/10.
4 boneless skinless chicken breasts
4 slices virginia ham
4 slices of cheese- I used gouda
3 basil leaves per breast
6 tbsp melted butter
1/2 cup Italian seasoned bread crumbs
2 tbsp water
2 tbsp extra virgin olive oil
Preheat oven to 350.
Flatten each chicken breast between two pieces of saran wrap. Don't flatten too thin or else the chicken will fall apart!
Place a piece of ham and cheese on each breast.
Roll the chicken up tightly and secure with a tooth pick.
In a small bowl mix together the egg and water.
In a separate bowl combine the butter and bread crumbs.
With a pastry brush apply the egg wash and press on the bread crumbs.
Heat the oil up in an oven-proof pan over medium heat and brown the chicken breasts for one minute on each side- skinny sides too!
Place the pan in the oven and bake for 12 minutes.
Optional mustard sauce
1 tbsp dijon mustard
3 tbsp red wine vinegar
1 tbsp olive oil
salt and pepper to taste