Chicken Cordon Bleu

1. 1

   Gently pound chicken breasts, one at a time, between sheets of waxed paper until very thin.

2. 2

   Season each piece with salt and pepper.

3. 3

   Lay a slice of ham and a slice of cheese horizontally along bottom half of each breast; fold a 1/2-inch strip on each side inward, then fold top over to enclose filling completely.

4. 4

   Mix parsley, rosemary and sage together in a wide shallow bowl.

5. 5

   Put breasts in herb mixture, pressing to coat on both sides; set aside until ready to cook.

6. 6

   Chicken can be covered in plastic wrap and stored in refrigerator for up to 24 hours.

7. 7

   Heat oil in a large skillet over medium high heat.

8. 8

   Season chicken with salt and pepper.

9. 9

   When oil is hot, carefully lower chicken into pan; reduce heat to medium and cook, uncovered, until underside is a deep brown, about 5 to 6 minutes.

10. 10

    Turn chicken over; cook until well-browned and cooked through, another 5 to 6 minutes.

11. 11

    Transfer chicken to a warm platter; serve hot.

No additional tips available.