Chicken Cordon Bleu

Preparation

• • With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a wire rack.
  • On a work surface, butterfly the chicken breasts. To do this, remove the chicken cutlets found underneath the breasts and reserve for another use. Cut each breast in half horizontally without going all the way through to the other side and open them like a book.
  • Place the chicken breasts between two pieces of plastic wrap. Using a meat mallet or rolling pin, flatten the chicken slightly until about ½ inch (1 cm) thick. Season with salt and pepper on both sides. Arrange the chicken breasts cut-side up.
  • Divide the ham and cheese slices among the chicken breasts. Close to seal in the filling, pressing down lightly. Set aside.
  • In a shallow dish, place the flour. In a second shallow dish, lightly beat the eggs. In a third shallow dish, place the breadcrumbs.
  • Dredge the chicken in the flour, shaking off any excess. Dip into the beaten eggs, letting some of the excess drip off. Press into the breadcrumbs to coat well.
  • In a large skillet over medium heat, warm the oil. Once the oil is hot, cook 2 chicken breasts at a time for 2 minutes on each side or until nicely browned. Add more oil as needed. Drain the chicken on the wire rack.
  • Transfer the baking sheet to the oven and bake for 10 minutes or until the chicken is cooked through and the cheese is starting to melt. Let rest for 5 minutes before serving.
  • Divide the chicken cordon bleu among four plates. Sprinkle with fleur de sel. Serve with green salad, if desired.