Chicken Cordon Bleu with an Italian Edge
4 whole chicken breasts
8 slices of prosciutto
8 slices of mozzarella
1/2 c. all-purpose flour
1/2 c. parmesan cheese
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
2 eggs slightly beaten
1/2 c. Helmans honey dijon mustard
1 c. dried Italian bread crumbs
5 tablespoons of olive or virgin oil
Heat oven at 250 degrees. Remove skin and debone chicken breasts (if needed). Divide each chicken breast in half. (You should have 8 chicken breasts.) Flatten chicken breast pieces between plastic wrap. Lightly coat each piece of chicken in honey mustard. Place one slice of ham, and mozzarella cheese on chicken breast. Begin rolling chicken and secure with a toothpick. Mix flour, salt, pepper and paprika on a plate. Mix bread crumbs and parmesan cheese on plate. Coat chicken rolls in flour mixture. Dunk rolls in egg and roll in bread crumb mixture. In frying pan heat oil at medium temperature. Fry chicken rolls until golden brown. (Do not overcook) About 10 minutes. Remove from pan and place in non-stick or rectangle casserole oven pan. (Do not cover) Cook at 250 degrees for 30 minutes. Remove from oven. Let stand five minutes before serving. Remove toothpicks.
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