Chicken Cordon Bleu

4 boneless, skinless and thin cut chicken breasts

4 slices prosciutto

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.