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posted: 7/29/2014 5:45 AM

Chicken Cordon Bleu

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  • Penny Kadlec of Wood Dale tucks prosciutto and  ruyere into thin chicken breasts and coats them in panko for her version of chicken cordon bleu.

       Penny Kadlec of Wood Dale tucks prosciutto and ruyere into thin chicken breasts and coats them in panko for her version of chicken cordon bleu.
    Daniel White | Staff Photographer

 

4 boneless, skinless and thin cut chicken breasts

4 slices prosciutto

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½ pound Gruyere cheese, grated

¼ cup flour

Salt and pepper

2 eggs

1 cup panko bread crumbs

4 sprigs thyme, leaves only

1 clove garlic, peeled and finely minced

2 tablespoons unsalted butter, melted

Extra-virgin olive oil

Heat oven to 350 degrees

Lay chicken on a flat surface. Place 1 piece of prosciutto on each breast and top with equal amounts of Gruyere cheese. Roll chicken into tight rolls.

In a shallow bowl, combine flour and season with salt and pepper.

In another shallow bowl, beat eggs together; season with salt and pepper. In another bowl, mix the bread crumbs with thyme and garlic; season with salt and pepper. Stir in the melted butter.

Dust the chicken with the flour, then dip in the egg and coat with bread crumbs; transfer to a baking sheet. Bake 20-25 minutes until browned and cooked through.

Serves four.

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