Chicken cordon bleu is often thought of as a French dish but it was actually an American innovation. It first appeared on menus in the 1960's. The dish consists of thin slices of ham and cheese tightly rolled up within a flattened chicken breast. It is then breaded and fried. This recipe is a slightly healthier version because it is baked. You can use any cheese, I prefer a strongly flavored cheese like Gruyere. Your family will love chicken cordon bleu for dinner any night of the week.
Chicken Cordon Bleu
6 boneless, skinless chicken breasts
kosher salt and freshly ground black pepper
6 slices deli ham
12 slices Gruyere or Swiss cheese
2 teaspoons fresh thyme leaves
6 tablespoons butter
¼ cup flour
1 cup panko or fine bread crumbs
1 teaspoon olive oil
2 tsps water
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