Chicken Cordon Bleu

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 3/4 cup panko (Japanese breadcrumbs)
• 1/2 cup all-purpose flour
• 1 tablespoon water
• 1 large egg
• 2.5 ounces shredded Gruyere cheese (about 10 tablespoons), divided
• 1 tablespoon chopped fresh thyme
• 2 garlic cloves, minced
• 4 slices pancetta (about 1 1/4 ounces)
• Cooking spray

1. Preheat oven to 350u0b0.
2. Place chicken between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Sprinkle chicken evenly with pepper and salt.
3. Heat a skillet over medium heat. Add panko; cook 2 minutes or until toasted, stirring often. Remove from heat. Place flour in a dish. Combine 1 tablespoon water and egg in a bowl; lightly beat. Pour egg mixture into a dish. Combine panko, 2 tablespoons cheese, thyme, and garlic in a dish.
4. Working with 1 piece of chicken at a time, dredge in flour. Dip in egg mixture; dredge in panko mixture. Top with 1 pancetta slice and 2 tablespoons cheese. Roll up; secure with a toothpick. Place roll, seam side down, on a wire rack coated with cooking spray. Place rack on a baking sheet. Repeat procedure with remaining ingredients. Bake at 350u0b0 for 25 minutes or until chicken is done.

skinless, black pepper, salt, allpurpose, water, egg, gruyere cheese, thyme, garlic, pancetta, cooking spray

Taken from www.myrecipes.com/recipe/chicken-cordon-bleu-1 (may not work)