Chicken Cordon Bleu

4 chicken breasts (about 7-ounces each), skinless and boneless
8 thin slices ham or Canadian bacon
16 thin cut pieces Swiss cheese
1/2 cup flour
1 cup Italian bread crumbs or panko (Asian bread crumb)
2 tbl olive oil
2 eggs
¼ - ½ C milk


Preheat oven to 350 degrees F. Place chicken breast inside a Ziploc bag. Using the flat side of a meat mallet, gently pound the chicken to nearly 1/4-inch thickness. Try not to shred or make holes, if you do there is a way around this. Take 1 piece of thin ham, lay it on the flattened chicken breast, take another piece of ham and break a 2 pcs of cheese into 4 little rectangles, now wrap in second piece of ham, like a purse, place in the first piece of ham on the chicken. Now roll the chicken breast like a jelly roll, try to tuck the sides up to seal.

Season the flour with salt and pepper, place in a pie pan or cake tin. Place bread crumbs in another pan. Beat together the eggs and milk, the mixture should be fluid and in a 3rd pan. Roll the chicken in flour, then dip in the egg mixture. Roll in the bread crumbs, compact in hands to make the chicken secure. Place chicken in a pan coated in non-stick. Drizzle with olive oil. Bake for 15 minutes, turn chicken rolls over carefully, then bake an additional 15-20 more minutes. Serve with mashed potatoes, buttered noodles or rice.

Top with Hollandaise, Béarnaise, or other preferred sauce.