Chicken Cordon Bleu

This ultra fancy sounding dish is actually really simple to make! That is if you don't mind getting your hands a little dirty...this is one of Jordan's favorite recipes because it is so rich and decadent.
















Chicken Cordon Bleu
1 package of Chicken Cutlets
1c Plain Bread Crumbs
1 Egg, beaten
1/4 lb Ham
4 wedges Laughing Cow Creamy Swiss
2 Tbsp Butter, melted

Preheat the oven to 350°
Put one chicken cutlet on a cutting board or sheet of saran wrap. If the cutlet is a little small, you can use two and overlap them a little in the middle. Fold a slice of ham in half and place in the middle of the chicken. Take one wedge of soft cheese, form it into a little oval, and put it in the middle of the ham. The cheese should be perpendicular to the chicken. Roll the chicken into a pinwheel, as tight as you can. Take the roll and dip it into the beaten egg and then into the bread crumbs. Place, seam side down on a pan, and pour butter over the top. Bake for 20-25 minutes, or until cooked through.

Notes/Substitutions: I almost always serve Chicken Cordon Bleu with Rice Pilaf; it's how my mother always served it, and I find that the flavors really compliment each other. Another great side is French-style green beans called "Haricot Vert" (which just means green beans, in french....) my favorite way to prepare them is as follows:

Lemon Haricot
1 Tbsp butter
1/2 tsp Garlic, minced
2 Tbsp Lemon Juice
1/2 lb Haricot Vert (thin, French-style green beans)

Melt the butter in a large skillet on medium heat. Add the garlic and cook for 2-3 minutes, or until it just starts to brown. Add the green beans and cook for 4-5 minutes, add the lemon juice and cook another 2 minutes. They key is to cook the beans until they are just heated through so that they stay crunchy - overcooking leads to mushy beans!