Chicken Cordon Bleu Rolls

An iconic rich and satisfying classic!
(serves 5)

5 boneless skinless chicken breasts
5 slices baby Swiss cheese
5 slices uncured* black forest ham
1 cup flour
1 cup seasoned Panko* breadcrumbs
Finely shredded Romano cheese
1/2 t. Johnny's Garlic Seasoning* or garlic powder
Kosher* salt and freshly* ground pepper, to taste
3 T. Kerrygold* butter, melted
2 large eggs, beaten
2 T. whole* milk
EVOO
Broccolini spears
Hollandaise sauce (I use Aunt Penny's Hollandaise in a small can and add a squeeze of lemon*)

Heat oven to 350. Place chicken breasts between two sheets of plastic wrap and pound flat. Lay 1 slice each of the ham and Swiss cheese on top of each breast. Roll-up breasts from short end, and tuck in ends. Secure with toothpicks if needed. Place flour in a shallow bowl. In another bowl, beat eggs with milk. In yet another bowl, mix together breadcrumbs, garlic powder, S&P, and melted butter. Lightly dust each roll in flour. Dip into egg mixture, then coat all sides in breadcrumb mixture. Coat baking dish with olive oil, and place rolls in it. Bake for 25-30 mins. or until browned and cooked through. Serve whole, or sliced with steamed broccolini and Hollandaise for drizzling.

"Disappointments are just God's way of saying 'I've got something better in store for you' ".

Have FUN today!!

Love,

Machete Milletti