Chicken Cordon Bleu

• 3 tablespoons olive oil
• 6 boneless chicken breasts skinless
• 6 slices gruyere cheese 4" x 4", havarti or mozzarella can substitute
• 4 green onions finely minced
• 12 slices prosciutto
• salt
• pepper
• 4 eggs
• 2 cups panko breadcrumbs
• 6 tablespoons butter melted
• 1 teaspoon olive oil
• 2 lemons juiced
• 1 tablespoon shallot minced
• 1 tablespoon dijon mustard
• 1 tablespoon sherry
• 2 teaspoons champagne vinegar
• 1 cup heavy whipping cream
• 1 tablespoon parsley minced
• kosher salt
• pepper

1. Place chicken breasts between sheets of plastic wrap. Using meat mallet, pound each chicken breast to about 1/4-inch thickness. Season both sides with salt and pepper.
2. Sprinkle about 1 teaspoon of the green onion on each breast. Top with gruyere, then 2 slices prosciutto.
3. Starting at the point of the breast, roll it up, folding edges into center as you go along. Secure each breast with toothpicks.
4. Whisk eggs in shallow dish. Place panko in second dish. Dip each rolled breast in egg wash and then panko.
5. Place the Smart Oven+ Baking Stone Attachment in oven. Select STONE BAKE mode and preheat to 400u0b0F.
6. Drizzle chicken with melted butter. Arrange rolled chicken on Baking Stone and cook about 25 minutes, turning often to brown on all sides.
7. Remove the Chicken Cordon Bleu from the oven using tongs, and let it rest 5 minutes before serving. Carefully remove the toothpicks. Drizzle the Dijon Cream Sauce on breasts and serve immediately.
8. Heat olive oil in medium saute pan on medium-high heat. Add the shallots and cook 1 minute. Season with salt and pepper.
9. Add the sherry and vinegar and cook for 3 minutes. The liquid will begin to absorb into the shallots. Add the dijon mustard and lemon juice; whisk to combine. Season with salt and pepper.
10. Pour the cream into the pan and whisk to combine. Continue to cook as it will begin to boil and thicken. Continue to stir until it reaches your desired thickness. Remove pan from heat and add fresh parsley and stir

olive oil, chicken breasts skinless, gruyere cheese, green onions, salt, pepper, eggs, breadcrumbs, butter, olive oil, lemons, shallot, mustard, sherry, champagne vinegar, heavy whipping cream, parsley, kosher salt, pepper

Taken from www.yummly.com/recipe/Chicken-Cordon-Bleu-2531673 (may not work)