Chicken Cordon Bleu

• 4 (6 ounce) chicken breasts, cut in half and pounded into thin scallops
• 8 slices prosciutto
• 8 slices bethmale cheese
• 1 cup flour
• 2 eggs, slightly beaten with 2 tablespoons milk
• 1 cup herb breadcrumbs
• Emeril's Original Essence (or favorite sesoning)
• 3 tablespoons olive oil
• 4 ounces julienned prosciutto
• 1 cup sweet peas
• salt and black pepper
• 1 tablespoon butter
• 2 cups mornay sauce, hot

1. Season each side of the chicken scallops with salt and pepper.
2. Lay on scallop flat and layer 2 pieces of the proscuitto, 2 pieces of the cheese and top one chicken scallop.
3. Season the flour with Essence.
4. Carefully dredge the chicken in flour.
5. Dip the chicken in the egg mixture, letting any excess drip off.
6. Season the bread crumbs with Essence.
7. Finally dredge the chicken in the herb crust, crusting each side completely.
8. In a saute pan, heat the olive oil.
9. When the oil is hot, add the chicken.
10. Saute for 2 to 3 minutes on each side or until golden brown.
11. Remove from the pan and drain on a paper-lined plate.
12. Season with Essence.
13. In a saute pan, melt the butter.
14. Add the julienned proscuitto and sweet peas.
15. Season with salt and pepper.
16. Saute for 2 minutes.
17. Fold the proscuitto and peas into the Mornay sauce.
18. Serve the sauce with the chicken.

chicken breasts, prosciutto, bethmale cheese, flour, eggs, herb breadcrumbs, olive oil, sweet peas, salt, butter, mornay sauce

Taken from www.food.com/recipe/chicken-cordon-bleu-287924 (may not work)