Skinny Chicken Cordon Bleu

Total Time: 33 mins Preparation Time: 15 mins Cook Time: 18 mins

Ingredients

• Servings: 4
• 4 chicken breasts, large skinless & boneless breasts, thawed
• 8 slices ham, virginia or black forest. don't use the pressed ham product
• 4 slices baby swiss cheese
• 1 cup panko breadcrumbs
• 1/4 cup seasoned bread crumbs
• 2 eggs, beaten
• salt and pepper
• 3 tablespoons dijon mustard
• 2 tablespoons honey
• 1 tablespoon mayonnaise
• 1/4 teaspoon basil, fresh basil leaves, cut into thin ribbons for garnish

Recipe

• 1 preheat oven to 450.
• 2 cover each chicken breast with a piece of plastic wrap. using a meat mallot, pound the chicken to approximately 1/4 inch thickness throughout. go east and take your time- rushing the process with too much gusto just blows the chicken apart.
• 3 season both sides of the chicken with pepper and salt to taste.
• 4 turn chicken over so that the membrane layer is against the cutting board.
• 5 lay a piece of ham over each peice of chicken, followed with a slice of cheese and another layer of ham. roll the chicken widthwise until it is a tight roll. set aside.
• 6 using 3 shallow bowls, place the flour, breadcrumbs and the egg into each bowl.
• 7 dip each chicken roll first into the flour, then the egg, and then the breadcrumbs. be sure each layer is completely coated. the breadcrumbs should completely cover the chicken evenly.
• 8 on a baking sheet lined with parchment paper, arrange the rolls with ample space between each roll.
• 9 bake 16-20 minutes until the chicken is firm to the touch (doesn't squish easily) and the breadcrumbs are nice and golden brown.
• 10 during the baking process, mix together the lemon, mustard, mayonnaise and honey until smooth.
• 11 after removing the golden brown chicken from the oven, drizzle 2-3 tsp of sauce over each chicken roll.
• 12 enjoy!