My sister in law and I made this variation of Chicken Cordon Bleu together the first time I tried it and it quickly became one of my favourite dishes. Part of the dish happened out of lack of the ability to keep the chicken together with twine or toothpicks but it turned out serendipitous in my opinion because it results in a center with chicken, ham and breading and the bottom of each piece has a lovely golden crust.
Here's how I make it:
Flattened, tenderized boneless and skinless chicken breasts need to be dipped in egg and milk (like a french toast batter) and then dipped in bread crumbs and spices. I like to use italian breadcrumbs and add in salt, pepper and my favourite Mrs. Dash seasoning.
Lay the breaded chicken breast flat and put on top a piece of black forest ham and a pile of mozzarella. Then, roll it up into a loose log and place it with the opening face down in a baking dish. Cover the outside with more breadcrumbs and some spice if you like and I like to put a little pat of coconut oil on top of each piece.
Cook it at 350 for about an hour.
You'll find that some of the cheese will have fallen out through the bottom and created a thick crust on the bottom. I'm sure this isn't how the chef's in a top notch restaurant would make this but I love the way the cheesy crust forms on the bottom. I know some chefs only bread the outside after fastening this into a roll but I love how the chicken breading sits inside the ham and turns out like a stuffing along with the ham and cheese. I enjoy serving this dish with a nice colourful salad and lots of italian salad dressing.