Chicken Cordon Bleu

Ingredients

• 3 tablespoons butter
• 1 ½ cups panko
• ½ teaspoon garlic powder
• ½ teaspoon dry thyme
• 4 boneless, skinless chicken breasts
• Salt & pepper
• 8 thin slices prosciutto
• 200g grated Gruyere cheese
• 2 eggs
• ¼ cup mayonnaise

Directions

1. Heat your oven to 350ºF and line a sheet pan with parchment paper for easy cleanup.
2. Heat a frying pan over medium-high heat and add in the butter to melt. Add in the panko and toast until golden, stirring frequently, about 2 to 3 minutes. Transfer the panko to a shallow dish and stir through the garlic powder and thyme and season with salt and pepper. Set aside to cool completely.
3. Lay each chicken breast out between two pieces of plastic wrap. Pound the chicken to about ¼-inch thick with a meat mallet, small heavy pot, or a rolling pin. Remove the top layer of plastic wrap and season the chicken with salt and pepper.
4. Lay two slices of prosciutto over each chicken breast and scatter each with a quarter of the cheese. Using the plastic wrap to assist, roll the chicken up around the prosciutto and cheese so that it’s almost like a jelly roll. Tightly wrap the plastic around each rolled chicken breast. If you’re looking to get ahead, you can prep the chicken up to this point a day ahead and store in the fridge.
5. Whisk together the eggs and mayonnaise in a shallow dish and set next to the panko.
6. Unwrap the chicken, dispose of the plastic wrap, and carefully dunk in the egg mixture. Roll in the panko, pressing well to adhere as much as possible, and transfer to the prepared sheet pan. Continue with the remaining pieces of chicken.
7. Bake for 30 to 35 minutes or until cooked through to 165ºF. Allow the chicken to rest for 5 minutes before slicing and serving.