Chicken Cordon Bleu

• 4 boneless, skinless chicken breasts
• 4 slices smoky dry ham, cut into 2x4-inch pieces
• 4 slices gruyere cheese, cut into 2x4-inch pieces
• 1/2 cup chopped fresh parsley
• Salt and pepper
• 1/4 cup chopped fresh rosemary
• 1/4 cup chopped fresh sage
• 2 tbsp. olive oil

1. Gently pound chicken breasts, one at a time, between sheets of waxed paper until very thin.
2. Season each piece with salt and pepper.
3. Lay a slice of ham and a slice of cheese horizontally along bottom half of each breast; fold a 1/2-inch strip on each side inward, then fold top over to enclose filling completely.
4. Mix parsley, rosemary and sage together in a wide shallow bowl.
5. Put breasts in herb mixture, pressing to coat on both sides; set aside until ready to cook.
6. Chicken can be covered in plastic wrap and stored in refrigerator for up to 24 hours.
7. Heat oil in a large skillet over medium high heat.
8. Season chicken with salt and pepper.
9. When oil is hot, carefully lower chicken into pan; reduce heat to medium and cook, uncovered, until underside is a deep brown, about 5 to 6 minutes.
10. Turn chicken over; cook until well-browned and cooked through, another 5 to 6 minutes.
11. Transfer chicken to a warm platter; serve hot.

chicken breasts, ham, gruyere cheese, parsley, salt, fresh rosemary, fresh sage, olive oil

Taken from www.foodgeeks.com/recipes/484 (may not work)