Chicken Cordon Blue Italiano
Preheat oven to 350° F. Lay the chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken
to 1/4-inch thickness. Take care not to pound too hard because the meat may tear or create holes. Lay 1 slice of cheese on each breast,
followed by 1 slice of prosciutto folded in half, and 1 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll.
Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.
Season the flour with salt and pepper;spread out on waxed paper or in a flat dish. Mix the bread crumbs with parsley, kosher salt, pepper, Parmesan cheese and oil. The oil will help the crust brown. Beat together the eggs and water, the mixture should be fluid. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs mixture.Carefully transfer the roulades to a baking pan and bake for 25 minutes until browned and cooked through. Serve over rice or sautéed spinach.
4 double chicken breasts (about 7-ounces each), skinless and boneless
Kosher salt and freshly ground black pepper
8 thin slices prosciutto
16 thin slices fresh mozzarella
1/4 cup flour
2 teaspoons fresh flat Italian parsley (chopped fine)
1/4 cup grated parmesan cheese
1 cup unseasoned bread crumbs
1 teaspoon olive oil
2 teaspoons water