Chicken Cordon Bleu...I Think I Do!

Ingredients 

• 2 boneless skinless chicken breast halves 
• This may be my anatomy class coming out but it is best to make a "coronal" cut along the chicken breast; not hot-dog, not hamburger, but a cut creating two thin pieces of chicken of the same area.  *Harder than it sounds trust me!
• 2 slices of deli ham
• Buy cheap packaged ham...can hardly taste the difference.  *Honey ham adds an awesome sweet taste!
• 2 slices swiss cheese
• I know swiss cheese is more expensive but the taste is worth it and you really don't need a lot per piece of chicken.
• 1/2 cup of flour
• 1/4 teaspoon salt
• I would add extra salt because mine was slightly bland.
• 1/8 teaspoon paprika
• 1/8 teaspoon peper
• 1 egg
• 2 tablespoon 2% milk
• I just used skim milk because that's what I had in the fridge...use what you have available :)
• 1/2 seasoned bread crumbs
• Well I didn't have bread crumbs so I used what was available... CROUTONS!  Crushed croutons provides the same effect.  
• 1 tablespoon canola oil
• 1 tablespoon butter, melted
• This is only needed to drizzle on top when done; Honestly, I forgot to do this and don't really think you need it.  If you don't have the butter don't worry about it.  

Directions

    1.)    Flatten chicken to 1/4-in thickness; top each with a slice of ham and cheese.  Roll up and tuck ends; secure with toothpicks.  (*I had to use toothpicks along along the WHOLE piece of chicken to secure it.  By the end, with all the toothpicks I had in there, looked like the chicken was torture.)

 
    2.)    In a shallow bowl, combine the four, salt, paprika and peper.  In another bowl, whisk egg and milk.  Place bread crumbs in a third bowl.  Dip chicken in flour mixture, then egg mixture; roll in crumbs.

    3.)    In a small skillet, brown chicken in oil on all sides.  Transfer to an 8-in. square baking dish coated with cooking spray.  (*I used an 8" square glass dish and a small glass pie pan...use what is available (-:)

    4.)    Bake, uncovered, at 350 for 20-25 minutes or until chicken is no longer pink.  Discard toothpicks; drizzle with butter.  (*It is easy to dry out the chicken so be sure to take it out quick.)

Inspired from Taste of Home.