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Chicken Cordon Bleu

List of Ingredients

4 Chicken Breasts, boneless and skinless
4 oz (120g) Sliced Ham, any type of ham that you like
4 oz (120g) Sliced Swiss cheese, I use 1 to 2 slices
depending on thickness of slice
2/3 C (175ml) Bread Crumbs, can use seasoned
1/4 tsp Ground Black Pepper or White Pepper
1/4 tsp Tarragon
1/4 tsp Garlic powder
2 Eggs, beaten
1/4 C (60ml) Milk, can use skim or low-fat



Recipe

Preheat oven to 350F (180C) and lightly grease or spray a baking dish.

Place the chicken breasts between sheets of plastic wrap, and with a meat pounder, pound boneless chicken breasts until flat.

Remove the top piece of plastic and layer each chicken breast with the sliced ham and Swiss cheese.

Starting at one of the narrow ends of the flattened
chicken breast, roll up the chicken breast and secure
the roll with toothpicks or wood skewers (two usually
is all I need)

In a small baking dish, plate or bowl, combine dry
bread crumbs, pepper, tarragon and garlic powder.

In another small bowl combine the beaten egg and milk.

First dip the chicken breast roll in the egg mixture,
and then roll in the bread crumbs to coat. Place each
roll in the prepared baking dish.

Bake at 350F (180C) for 40 minutes or until the chicken
is tender. You can always check your chicken to ensure
it is done using a meat thermometer. The internal
temperature should be 165F for boneless chicken.

Enjoy immediately.