Chicken Cordon Bleu for Valentine's Day

Ingredients:

• 4 skinless, boneless chicken breasts
• 4 thin slices prosciutto
• 250 gr. grated Gruyère cheese
• 1/4 cup flour
• Salt and ground black pepper
• 1 tbsp. panko breadcrumbs
• 4 sprigs thyme, leaves removed
• 1 clove of garlic
• 2 tablespoons melted butter
• 2 eggs
• Olive oil

Preparation:

1. Preheat oven to 170°C.
2. Place the chicken breast between two pieces of plastic wrap. Using the flat side of a mallet, gently pound the fillet to a thickness of 0.5 cm. Remove the wrap and cover the chicken with 2 slices of prosciutto. Sprinkle with cheese, using a quarter of each slice. Fold the edges in and roll tightly. Repeat the process for all the rolls.
3. Sprinkle flour, seasoned with salt and pepper, onto a plate. In another bowl, mix together the butter, breadcrumbs, and thyme. Press the garlic through a garlic press; season with salt. In a separate bowl, beat the egg and season with salt.
4. Take a pinch of flour and sprinkle it over the roll, dip it first in the egg, then roll it in the breadcrumbs.
   
   Grease a baking sheet with olive oil and place the chicken rolls on it. Bake for 20-25 minutes, until cooked through and crispy.
   
   Recipe Cordon Bleu from Chef Bobby Flay.
5. Before serving, slice the roulade. Serve with side vegetables such as Brussels sprouts, country hash, and cranberry sauce.
   
   • Recipe Brussels sprouts
     
   • Recipe Hash dishes with poached eggs
     
   • Recipe Spicy Cranberry Chutney
     
   
   The dish is paired with white Sauvignon Blanc wine.