Chicken Cordon Blue Recipe

Once the chicken is pounded out, season the inside with salt and pepper. Next, lay 2 slices of prosciutto ham on each chicken breast followed up with evenly spreading shredded gruyere and swiss cheese over the ham. Roll up each chicken with prosciutto and shredded cheeses until they are tight and cover with plastic and place in the refrigerator.

In the mean time place flour, salt and pepper in a small pan. Next whisk together egg yolks and water until combined in a pan. Lastly mix together bread crumbs, Parmesan cheese, dry herbs, onion and garlic to establish a standard breading procedure.

Once this is set up, remove the chicken from the refrigerator and dredge in the seasoned flour followed by coating tin the egg wash and finishing in the herb bread crumbs until completely covered on all sides.

Place the breaded chicken in a hot saute pan with olive oil and cook on all sides until golden brown, about 1 minute on each side. Finish in the oven on 375° for 10 to 12 minutes. Once cooked, remove from the oven and pan and slice before serving.

For the sauce simply cook the heavy cream in a hot saute pan until it becomes very thick. Finish by whisking in mustards and salt and keep warm.

In a separate large hot saute pan in 1 tablespoon of olive oil, saute the green beans for 3 to 4 minutes. Add in garlic, lemon juice, lemon zest, salt and pepper and saute for another 1 to 2 minutes.

Serve the sliced chicken with the mustard sauce and along side the lemon garlic green beans.