Chicken Cordon Bleu

• 2 boneless skinless chicken breasts (1 lb./450 g), cut horizontally in half, pounded to 1/4-inch thickness
• 4 slices prosciutto (200 g)
• 1 cup Cracker Barrel Shredded Swiss Au Gratin Cheese
• 2 tsp. Dijon mustard
• 1/4 cup flour
• 2 eggs
• 1 cup panko bread crumbs
• 1 tsp. dried tarragon leaves
• 2 Tbsp. butter, melted

1. Heat oven to 350 degrees F.
2. Place chicken pieces, top sides down, on work surface; top with prosciutto and cheese.
3. Roll up tightly, starting at one short end of each; spread with mustard.
4. Place flour in shallow dish; whisk eggs in pie plate.
5. Mix remaining ingredients in separate pie plate.
6. Dip chicken in flour, then egg, then crumb mixture, turning to evenly coat each roll-up.
7. Gently press crumb mixture into chicken.
8. Place, seam sides down, on parchment-covered baking sheet.
9. Bake 25 to 30 min.
10. or until chicken is done (170 degrees F).

chicken breasts, swiss au gratin cheese, mustard, flour, eggs, bread crumbs, tarragon, butter

Taken from www.kraftrecipes.com/recipes/chicken-cordon-bleu-148944.aspx (may not work)