Chicken Cordon Bleu Roll-Ups (Thanks, Pinterest!)

Brent and I kind of fell off the monthly meal planning because of the ridiculous switch in my schedule.  Because of the switch all of my shifts are either 11am-7:30pm or 12pm-8:30pm.  Clearly too late for a decent meal.

I was snooping around on Pinterest (I realized that I "pin" far too many baking and sweets recipes than I do actual meals.. Ha)  I sent Brent my "Cooking" board and had him pick out things he thought he'd like.  One of the things he pointed out right away were the Chicken Cordon Bleu Roll-Ups.  I always have Tuesdays off so I decided I'd make it tonight.  Let me describe it in a nutshell:  Super Easy, Super Yummy.

I got the recipe from this gal's site. 

• 2 eggs
• 2 tablespoons milk
• 1 tablespoon coarse or Dijon mustard**
• sea salt and fresh black pepper
• 1/2 cup seasoned bread crumbs
• 1/2 cup panko crumbs
• 1/2 cup all-purpose flour
• 4 chicken cutlets, 1/4-inch thick
• 4 slices deli ham (sliced on the thick side)
• 4 slices deli Swiss cheese (sliced on the thick side)**
• toothpicks

1. Preheat oven to 400˚F. Lightly grease a large roasting pan (I used a round cake pan...)
2. Set up a dredging station by whisking the egg, milk and mustard together in a shallow dish, season with salt and pepper. In a second wide, shallow dish combine both bread crumbs and flour together.
3. Season the chicken cutlets lightly on each side with salt and pepper. Place a slice each of Swiss and ham (trim to fit the cutlet, if needed) over top and roll up beginning from the smallest end of the chicken. Secure with a toothpick or two. Repeat until they are all rolled up. Dredge one at a time by dipping into the egg and then into the bread crumbs using your hands to pat the crumbs on. Set in roasting pan and repeat until all are covered with crumbs.
4. Bake about 25 minutes, depending on the thickness/size of your cutlets (internal temp should reach 164-175 degrees F). Remove from oven and allow to set 5 minutes. Remove toothpicks and cut into slices 1-2 inches thick, if desired or serve as is.  (I ended up cooking mine for a little under an hour, 25 minutes wasn't nearly long enough - I got my food thermometer up to 160˚F and called it good - it was)

**I would suggest adding some extra Swiss cheese and drizzling a line of Dijon mustard down the center before you roll up the chicken.

We were both really excited about the meal.  It turned out perfectly  -  we served some rice pilaf along side it. I'm definitely going to make this again.