Chicken Cordon Bleu

• 4 boneless skinless chicken breast halves (about 1 1/2 pounds total)
• 4 slices black forest ham, thinly sliced
• 1 cup gruyere cheese, shredded
• 8 teaspoons Dijon mustard or 8 teaspoons honey mustard
• 14 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1 cup seasoned dry bread crumb
• 14 cup vegetable oil

1. Heat oven to 350 degrees; place one breast half between two sheets of waxed paper on a cutting board.
2. Pound to an even thickness of 1/4 inch with the flat side of a meat mallet, a rolling pin or cast iron pan.
3. Repeat with remaining chicken breasts.
4. Spread out one piece of ham; pile 1/4 cup of the cheese in the middle, then tightly fold up burrito-style to enclose.
5. Spread one pounded chicken breast with 2 t of the mustard.
6. Place ham bundle on chicken; slide to one narrow end.
7. Roll chicken breast, enclosing bundle.
8. Secure with a toothpick or two; tuck in any loose ends.
9. Repeat for a total of 4 stuffed chicken breasts.
10. Spread flour onto a dinner plate, and pour eggs into a pie dish and bread crumbs onto a second dinner plate.
11. Coat one stuffed breast with flour, dip in egg completely, then coat with bread crumbs, adhering with fingers if needed.
12. Repeat with all chicken pieces.
13. Heat oil in a 12-inch skillet with a tight-fitting lid over medium-high heat.
14. Add chicken pieces and brown, covered, 3 minutes.
15. Flip chicken over, and continue to cook, covered, an additional 2-3 minutes (keep your eye on the chicken while cooking and reduce heat if browning too quickly).
16. Transfer to a shallow baking dish and bake at 350 degrees for 12-15 minutes or until temperature registers 160 degrees on an instant-read thermometer.

chicken breast halves, black forest ham, gruyere cheese, honey, flour, eggs, bread, vegetable oil

Taken from www.food.com/recipe/chicken-cordon-bleu-289364 (may not work)