My husband and I love chicken so I try to find new ways to make it interesting.  I came up with this variety of Cordon Bleu before it was actually Cordon Bleu. I first made it without the prosciutto or the cheese (if you can believe no cheese) and we loved it. When my parents came to visit I decided to try something else with it, and it works. It’s a little more involved than many of my recipes but it’s definitely worth it.

4 Chicken Breasts
Package of Prosciutto or ham
4 slices Swiss Cheese
Roasted Red Peppers, sliced
Fresh Shitake mushrooms, sliced (or plain fresh mushrooms sliced)
Green onions, fresh or freeze dried
Panko breadcrumbs
Seasoning for breadcrumbs. (I used McCormick roasted red pepper and garlic)
1 egg
a little olive oil for drizzling

Preheat oven to 350 degrees.

Slice and sauté peppers, mushrooms and green onions.

Place chicken breast between plastic wrap that has been folded in half. Pound to ¼ inch thick. Repeat with each breast.

Open top portion of plastic wrap and place prosciutto or ham on breast then slice of cheese at one end. Top each with sautéed veggies. Season with some salt and pepper if desired.

Start rolling breast, using plastic to assist. When rolled up twist ends of plastic wrap to tighten wrap. Set aside and roll rest of breasts.

 Mix seasonings with breadcrumbs. Beat egg.

Open plastic wrap. Secure chicken with a toothpick if necessary. Roll in egg, then in breadcrumbs. Drizzle with a little olive oil. Place on shallow baking pan and bake for about 35 minutes or until chicken is no longer pink.

Tip: Using colored toothpicks makes them easier to see after baking.

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