Chicken Cordon Bleu


4 chicken breasts
4-8 slices of prosciutto or ham
4 slices of cheese (I like swiss best)
1 sleeve ritz crackers
All Purpose Flour
Vegetable Oil


Take one chicken breast at a time and wrap it loosely with plastic wrap. Pound the chicken breast with a mallet as thin as possible, trying not to make holes in the meat.

After pounding the chicken flat, cut up the cheese and prosciutto and place in the center of each chicken breast, ugly side up.

Roll up the chicken breast from the tip of the breast towards the top, trying to keep the roll as tight as possible. Cut off the ends if you feel like making things pretty. Its a good idea to put toothpicks in the chicken to keep it from coming apart.

Preheat your oven to 350F

Place all purpose flour in a bowl. Crush the Ritz crackers and place them in a separate bowl. Whisk 1 egg in a separate bowl until fully whisked and mix 1 tablespoon of water to create an egg wash.

Dip each chicken piece in flour, egg wash and finally Ritz crackers. You want to try to coat the chicken with crackers as much as you can.

Begin to heat up at least 2 inches vegetable oil in a frying pan. You want your oil to be at 300-325F before frying or try to wait until a piece of ritz cracker and see if it fries before placing the chicken in the pan.

Place each chicken piece in the pan and try not to crowd them together. Cook until golden and turn so that all sides are browned. You aren’t trying to cook it at this point. Make sure to get the ends of the chicken!

Take the fried chicken pieces and place them in a lined baking dish and place it in the oven for at least 20 minutes, until temperature of chicken is 165F. Let chicken rest 5-10 minutes before serving.

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