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1
In a large mixing bowl liberally season the chicken with salt and pepper and add the garlic powder, thyme and 1 teaspoon paprika.
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2
Add bread crumbs and eggs and mix thoroughly.
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3
In three smaller bowls add: in one place the flour and season with salt and pepper; in the second bowl add the eggs and milk and whisk; in the third bowl add two cups panko bread crumbs, 2 Tablespoons paprika and season with salt and pepper.
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4
Take about 2 Tablespoons of the chicken mixture and flatten out into a small burger patty shape. Wrap a piece of gruyere with a slice of the proscuitto and place in the center of the patty. Then, wrap the cheese and ham with the chicken forming a ball and set aside. Repeat with remaining chicken, cheese and proscuitto. Makes 15 balls.
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5
Take one ball and dredge in seasoned flour, then roll in whisked egg, then into the seasoned panko breadcrumbs and set aside. Repeat with all balls.
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6
Preheat oven to 350 degrees
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7
Add cooking oil to a large saute pan about 1/4? up the side and heat on medium heat.
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8
When oil is ready, place about 5 balls in oil and sear on all sides until golden, then set aside on paper towels. Repeat for all balls.
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9
After all balls have been seared, place all balls on a baking sheet and pop in the oven for 20 minutes or until the chicken comes up to 170 degrees.
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10
Discard oil from pan used to sear chicken and in that pan over low-medium heat add the wine and cook until reduced by half.
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11
Add the mustard and cream and stir well.
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12
Season with salt and pepper. .
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13
Cook until cream is thick enough to coat the back of a spoon. Serve alongside the chicken cordon bleu bites
