|Sandwich each chicken breast between sheets of plastic wrap.|
Gently flatten each chicken breast to 1/4" thick, or a little thinner
|Remove the top piece of plastic wrap.|
Lay pieces of thinly-sliced ham on the breast.
I used about 3 oz per breast
|Make a cylinder out of 2-3 oz of grated Swiss cheese.|
|Fold about a third of the breast over the fillings.|
Use the bottom plastic wrap to help you work.
|Fold the ends up.|
|Continue rolling until the breast meat completely encases the fillings.|
Repeat with remaining breasts
|Wrap individually in plastic wrap and refrigerate to firm up|
|Basic Breading Procedure|
Dredge each Cordon Bleu in well seasoned flour, then...
|Thoroughly coat each Cordon Bleu in beaten eggs, then...|
|Coat each Cordon Bleu well with fresh bread crumbs.|
|Saute each Cordon Bleu in butter over medium heat to set the crust |
and brown nicely on all sides.
Do not overcrowd the pan.
|The Cordon Bleus will still be quite under-cooked at this point.|
Refrigerate until about 40 minutes before serving or move directly to the next step.
|Slice the Cordon Bleus into about 1/2" sections and arrange on plates |
with accompaniments (in this case Saffron Rice and Zucchini Provencale)
Nape with a little chicken veloute sauce
(lightly thickened blond chicken stock)