Tied And Fried Chicken Cordon Bleu

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 8 slices smoked ham
• 8 slices swiss cheese
• 4 slices provolone cheese
• 1 tablespoon flour
• 3 eggs, beaten
• 1/16 cup panko breadcrumbs, breading
• 1/8 cup instant potato flakes
• 1/4 cup extra virgin olive oil
• 1/4 cup heavy cream
• 1/4 cup dijon mustard
• 1/4 cup mayonnaise
• kosher salt
• fresh ground black pepper

Recipe

• 1 place chicken breasts in-between clear plastic wrap and using a rolling pin, side of a hammer or a meat mallot pound chicken breasts untill they are almost double in size,.
• 2 sprinkle the flour on your clean cutting board and place the chicken pieces on it.
• 3 salt and pepper the chicken.
• 4 place 2 pieces of slice ham on the chicken, top that with 2 slices of swiss cheese and top that off with a slice of provolone right in the center.
• 5 roll up chicken making sure you tuck in the ends about half way through.
• 6 use 3 or 4 pieces of butcher string (cut about 8" long) tie the rolled up chicken tight making sure the ends are folded in, you don't want to loose all that goodness inside.
• 7 cut off excess string.
• 8 turn oven on to 350.
• 9 heat olive oil in a skillet on med high.
• 10 mix panko and potato flakes together.
• 11 roll the chicken in flour so there is just a little dusting, brush off excess, dip the chicken in the egg and then into the panko mixture.
• 12 fry in the olive oil until golden brown on all sides, turning frequently.
• 13 place the chicken in the oven for 50 to 60 minutes.
• 14 whisk together the heavy cream, mayo and the dijon in a suace pan and heat slowly on med low untill sauce is reduced a little and thicker.
• 15 pull chicken from the oven and let set for 5 minutes or so.
• 16 cut off strings, cut chicken in half and drizzle sauce over the top.