Crunchy Chicken Cordon Vert

prep time:: 10 min
total time:: 30 min

Serves 4

Vert is the French word for green. Traditionally Cordon Bleu is made with swiss, but the green chiles in the Montery Jack cheese inspired this dish. Therefore, “Green Ribbon Chicken.”

ingredients

4 Boneless, Skinless Chicken Breasts
4 Thick Slices of Smoked Ham
1/2 lb Montery Jack Cheese
2 tsp Fresh Thyme
1/4 Cup Flour
Salt and Pepper
1 Cup Panko Bread Crumbs
Nonstick Cooking Spray

directions

1
Cut the Montery Jack cheese into 4 rectangles that measure about 1 inch wide x 1/4 inch tall x 3 inches long. Size may vary depending on breast size. Wrap a slice of ham around each piece of cheese and place on a piece of wax paper in the freezer while you prepare the chicken.
2
Trim the chicken breasts and cut a deep slit in each piece from the top deep enough to fit the ham wrapped cheese inside. If all else fails, butterfly the breasts.Now, insert the semi frozen ham and cheese sticks into the chicken.
3
Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. Mix the breadcrumbs with thyme, salt, and pepper as well.
4
Beat together the eggs and water. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs.
5
Carefully transfer to a baking sheet. Then coat the chicken with nonstick spray to oven-fry the bread crumbs and bake for 20 minutes until browned and cooked through. The cheese should be just starting to ooze out. Looks good, doesn’t it?