Chicken Cordon Bleu (Tyler)

• 4 chicken breasts, skinless and boneless
• 4 thin slices prosciutto di Parma
• 1/2 pound Gruyere, grated
• 1/4 cup all-purpose flour
• 1 cup panko bread crumbs
• 4 springs fresh thyme
• 1 clove garlic, minced
• 2 tablespoons unsalted butter, melted
• 2 eggs
• EVOO

1. Preheat over to 350.
2. Pound chicken to 1/4 inch; lay 1 slice prosciutto on chicken, sprinkle with some cheese. Tuck in sides of breast and roll up tight inside the plastic wrap. Squeeze log gently to seal and twist both ends. Keep in fridge for a couple of hours or overnight.
3. Season flour with salt and pepper. Mix bread crumbs with thyme, garlic and salt, pepper and melted butter. Beat together the eggs and season so flour, eggs and crumbs are all seasoned.
4. Remove plastic wrap. Lightly dust chicken w/flour, dip in egg, and then bread crumbs. Coat baking pan w/EVOO. Bake 20-25 min.

chicken breasts, thin slices prosciutto, gruyere, allpurpose, bread crumbs, thyme, clove garlic, unsalted butter, eggs, evoo

Taken from www.epicurious.com/recipes/member/views/chicken-cordon-bleu-tyler-52625701 (may not work)