Chicken Cordon Bleu Rolls

 These are a little bit of work, but really can you think of any good thing that isn’t?

Servings: 4

Time:    Prep: 20 minutes; Cook: 25 Minutes

Hardware:  A cutting board and knives, plastic wrap, a meat mallet (or a rolling pin or a very sturdy coffee cup) a microwave safe plate, measuring spoons and cups, 3 bowls, a fork, a baking dish, a meat thermometer

Ingredients:

• 2 boneless skinless chicken fillets (1.5 pounds)
•  ½ pound of thinly sliced Tavern Ham
• 4-1 oz slices of Swiss cheese
• Salt & pepper to taste
• 1 cup of flour
• 2 eggs
• ½ cup milk
• 1 teaspoon fresh thyme
• 1 ½ cups bread crumbs
• Cooking spray

1. Preheat the oven to 400°.
2. Wash the thyme and finely chop it.  Set aside.
3. Trim the fat from the chicken and cut each cutlet in half long ways. (You want 4 long pieces of chicken not 4 fat chunks.)
4. Cover each cutlet with plastic wrap and pound flat (with what ever you have handy.)  Wash your hands.
5. Lay out 4 new pieces of plastic wrap, about 12 inches long each.
6. Lay a flattened cutlet piece on each piece of plastic wrap.  Lay 2 oz of ham on each cutlet. Lay a slice of cheese on top of the ham.
7. Roll the chicken up around the filling.  Trim any ham & cheese that hangs out the chicken.
8. Wrap the plastic around the chicken roll and twist each end tightly as if the chicken roll were a piece of candy. Tuck the edges of the plastic under.
9. Place the 4 chicken rolls on the plate and microwave them for 90 seconds.  Rearrange the chicken and microwave for 60 more seconds.
10. Remove the rolls from the plastic wrap and set aside. (Just untwist one end and the roll will come out.)
11. Place the flour in one bowl.
12. Place the eggs and milk in a second bowl and beat until mixed.
13. Mix the bread crumbs, thyme, and S&P and place in the third bowl.
14. Spray the baking dish with cooking spray.
15. Roll each chicken roll in flour, then in the egg mixture, then in the bread crumbs.
16. Place each roll in the dish.  Spray each roll with cooking spray.
17. Bake for 25-30 minutes or until the chicken is 165°.
18. Allow to rest for 5 minutes.

Serve with mock Hollandaise sauce and herb roasted potatoes.



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