Skinny Chicken Cordon Bleu

• 4 chicken breasts, Large Skinless & Boneless breasts, thawed
• 8 slices ham, Virginia or Black Forest. Don't use the pressed ham product
• 4 slices baby swiss cheese
• 1 cup panko breadcrumbs
• 1/4 cup seasoned bread crumbs
• 2 eggs, beaten
• salt and pepper
• 3 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 tablespoon mayonnaise
• 1/4 teaspoon basil, Fresh basil leaves, cut into thin ribbons for garnish

1. Preheat Oven to 450.
2. Cover each chicken breast with a piece of plastic wrap. Using a meat mallot, pound the chicken to approximately 1/4 inch thickness throughout. Go east and take your time- rushing the process with too much gusto just blows the chicken apart.
3. Season both sides of the chicken with pepper and salt to taste.
4. Turn chicken over so that the membrane layer is against the cutting board.
5. Lay a piece of ham over each peice of chicken, followed with a slice of cheese and another layer of ham. Roll the chicken widthwise until it is a tight roll. Set aside.
6. Using 3 shallow bowls, place the flour, breadcrumbs and the egg into each bowl.
7. Dip each chicken roll first into the flour, then the egg, and then the breadcrumbs. Be sure each layer is completely coated. The breadcrumbs should completely cover the chicken evenly.
8. On a baking sheet lined with parchment paper, arrange the rolls with ample space between each roll.
9. Bake 16-20 minutes until the chicken is firm to the touch (doesn't squish easily) and the breadcrumbs are nice and golden brown.
10. During the baking process, mix together the lemon, mustard, mayonnaise and honey until smooth.
11. After removing the golden brown chicken from the oven, drizzle 2-3 tsp of sauce over each chicken roll.
12. ENJOY!

chicken breasts, ham, swiss cheese, breadcrumbs, bread crumbs, eggs, salt, mustard, honey, mayonnaise, basil

Taken from www.food.com/recipe/skinny-chicken-cordon-bleu-486410 (may not work)