Chicken Cordon Bleu

Instructions

1. Prepare the chicken
   Place each chicken breast between two pieces of plastic wrap. Using a meat mallet, pound the chicken to 1/4 inch thickness. Season both sides with salt and pepper.
2. Add the filling
   Lay two slices of ham and two slices of Swiss cheese in the center of each flattened chicken breast, leaving a 1/2-inch border around the edges.
3. Roll the chicken
   Carefully roll up each chicken breast, tucking in the sides as you go. Secure with toothpicks if necessary. Place the rolled chicken in the refrigerator for 15 minutes to firm up.
4. Prepare the breading station
   Set up three shallow bowls. In the first bowl, combine the flour, salt, and pepper. In the second bowl, whisk together the eggs and Dijon mustard. In the third bowl, mix the panko breadcrumbs with dried thyme.
5. Bread the chicken
   Roll each chicken bundle in the flour mixture, shaking off excess. Then dip into the egg mixture, ensuring it's fully coated. Finally, roll in the breadcrumb mixture, pressing gently to adhere.
6. Cook the Cordon Bleu
   Heat oil and butter in a large oven-proof skillet over medium-high heat. Once hot, add the chicken bundles and cook until golden brown, about 3-4 minutes per side. Remove toothpicks if used.
7. Finish in the oven
   Transfer the skillet to a preheated 375°F (190°C) oven and bake for 15-20 minutes, until the chicken is cooked through and registers 165°F (74°C) on an instant-read thermometer.
8. Rest and serve
   Let the chicken rest for 5 minutes before slicing. Serve each Cordon Bleu cut crosswise into medallions to show the beautiful spiral of ham and melted cheese inside.