Chicken Cordon Bleu

I have enjoyed Chicken Cordon Bleu for many years, and I learned how to make it in college as a dating strategy to impress boys. It worked by the way. The unfortunate thing about making Chicken Cordon Bleu, is that there are some unpleasant steps (if you're like me and hate touching raw meat) that are necessary to achieve the end result, which by the way is superb! Because I dislike pounding the raw meat so much, I don't make Chicken Cordon Bleu often and so when I do it is quite a treat.  

Chicken Cordon Bleu 

(Recipe slightly adapted from Our Best Bites: Mormon Moms in the Kitchen cookbook) 

3 chicken breasts

1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp pepper
1 cup shredded provolone cheese (or six slices of provolone)
12 slices thinly sliced ham
1/2 cup flour
2 eggs, beaten
1 cup breadcrumbs (I used Panko breadcrumbs this time but I have also used regular breadcrumbs. Both taste great.) 
1 tsp parsley
1/2 cup shredded Parmesan cheese
1 1/2 Tbsp butter, melted

1. Preheat oven to 350 degrees F. Grease a 9x13 glass dish.
2. Horizontally slice each chicken breast in half. Use a meat mallet to pound each piece until 1/2-inch thick.
3. Mix garlic powder, onion powder, salt, and pepper and sprinkle on one side of each chicken breast.
4.  Top each chicken breast with shredded cheese (or you could used sliced cheese.)
5.  Place two-pieces of ham on each chicken breast.
6. Using a toothpick to secure each chicken breast, roll them up.
7. Combine Parmesan cheese, parsley,  and bread crumbs and place in a shallow bowl.
8. Place beaten eggs in a shallow bowl.
9. Place flour in a shallow bowl.
10. Roll each chicken breast in flour, then egg, and then in the bread crumbs. Press the bread crumbs into the chicken breast to ensure that they stick.
11. Pour melted butter evenly over the chicken breasts.
12. Bake for 25-35 minutes.