Slice chicken horizontally without cutting all the way through to a butterfly breast. Place chicken on a cutting board with a sheet of plastic wrap over top. With a meat mallet, gently pound chicken breast to even out the thickness of the breast.

TIP

Chicken Cordon Bleu can be served whole or sliced. Serve over rice or pasta with a green vegetable such as broccoli or asparagus.

Please two slices of ham and one slice of Swiss cheese on one site of the breast and fold back over.

In a bowl, whip together egg and water to create an egg-wash.

Put flour and breadcrumbs in two separate plates. Season flour with salt and black pepper.

Carefully dredge each chicken breast first into seasoned flour, then into egg-wash, followed by breadcrumbs.

Heat olive oil in an ovenproof saute pan. Place chicken breasts in pan to brown. Cook for 2 minutes on each side. Place pan into a 350°F oven and cook for about 15 minutes, until each chicken breast reaches an internal temperature or 170°F.