Chicken Cordon Bleu

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  Bread Crumbs, Dry, Plain(120g)
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  Bread Crumbs, Panko, Dry(60g)
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  Parmesan Cheese(60g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Garlic powder(3g)
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  Onion powder(3g)
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  1/2 teaspoon kosher salt
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  1/2 teaspoon ground black pepper
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  Egg, Whole, Large
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  Chicken Breast, Boneless Skinless(284g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Ham, Black Forest
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  Cheese, Gruyere(85g)
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  Unsalted Butter(45g)

Instructions

1. 1Pound the chicken breasts: place each breast smooth-side down on a cutting board, cover with plastic wrap, and use a mallet or rolling pin to gently pound until 1/4-inch thick, being careful not to tear the meat.
2. 2Assemble the rolls: lay each pounded chicken breast flat, top with 1 slice of ham and the Gruyere cheese, then roll tightly from the narrower end like a sleeping bag, tucking in fillings as you go. Secure each roll with 2 toothpicks.
3. 3Set up your breading station: in one shallow bowl, beat the eggs; in another shallow bowl, combine the plain bread crumbs, panko, Parmesan, garlic powder, onion powder, salt, and pepper.
4. 4Bread the chicken: working one roll at a time, dip into the beaten eggs to coat fully, shake off excess, then dip into the breadcrumb mixture, gently patting so crumbs adhere to all sides.
5. 5Cook the chicken over medium-high heat in a large skillet with the butter, 6–8 minutes per side, until the coating is golden brown and the internal temperature reaches 165°F on an instant-read thermometer.
6. 6Rest the chicken for 5 minutes, then carefully remove toothpicks.
7. 7Divide the cooked Chicken Cordon Bleu evenly into 4 airtight containers while still hot, allowing to cool to room temperature before sealing and refrigerating.