Chicken Cordon Bleu
3 skinless, boneless Chicken breasts
6 slices Swiss cheese
3 slices of deli ham
1/4 cup flour
4 sprigs of fresh thyme
1 cup panko crumbs
1 clove garlic
2 tablespoons butter
salt and pepper
Preheat oven to 350 degrees F. Place each chicken breast between two pieces of saran wrap. Pound each breast till it's about 1/4 inch thick. I have a metal mallet that I use, one side is flat and the other side is used to tenderize meat. I use the flat side and just get all my stress out and hammer away. (my Fellow was in the barn and heard me "building something", Yeah I was building something, Chicken Cordon Bleu!) hehehe! Oh My, where was I? Oh yeah, pounding on a chicken breast.
After the breasts are about 1/4 inch thick, peel back the top piece of saran wrap and spread about 1 tablespoon (more if you wish) of pesto on the chicken breast. Lay down a piece of ham and about two slices of cheese.
Using the saran wrap, roll up the chicken breast up tight tucking in the ends very securely to keep the cheese from melting out when cooking.
Season flour with salt and pepper and place in a plate or pie tin. Combine panko crumbs with thyme, garlic and salt and pepper to taste and place in a separate plate or pie tin. Add melted butter to panko mixture and stir to combine. Beat egg and pour into a third plate or pie tin. I always line these up in this order; flour combination plate, egg plate and then the panko mixture. Very carefully dredge the chicken cordon bleu in flour, then roll in egg and finally roll in the panko mixture until well coated.
Place on greased (I use Pam spray) cookie sheet. Place in heated over and bake for 25-30 minutes until chicken is cooked and browned.
Cut each Chicken Breast into pinwheels prior to serving