This is one of Dave’s all time favorites, usually reserved for special occasions.   In honor of Dave getting in three dog walks between storms on Saturday, I made Chicken Cordon Bleu for dinner!  Yes it was the same day I made the Apple Blackberry pies.  And yes, I was in the kitchen all day… but what a lovely meal it was. Ingredients 1 chicken breast half, per serving 3 slices prosciutto, per serving 1/4 cup grated gruyere cheese, per serving 2 eggs 1 cup flour 1 cup Panko bread crumbs Salt and Pepper 1/2 cup regular bread crumbs 2 Tablespoons butter 2 Tablespoons olive oil 1/2 cup Brandy, per two servings Cooking twine for tying the rolls up Parsley for garnish.  Rice pilaf and vegetable du jour for serving. Pound the chicken to about 1/4 inch thick.  I do this in a bag of seasoned flour, as it contains the mess.  Place the prosciutto on the flattened chicken breast.  Add the shredded cheese.  (Shredding the cheese makes them easier to roll up.) Roll the chicken up, from the longer edge.  Tie it up with the twine, rolled roast style.  There is a great video by Epicurious on the technique, here. http://www.youtube.com/watch?v=WbMsXEz_LtE.  We could not get a good shot of this process, unfortunately. Heat the oven to 350′.  Break the 2 eggs into a bowl that will fit the chicken rolls.  Add 1/4 cup of water to the eggs, mix well with a fork. Mix the Panko and regular bread crumbs together on a plate.  Season with salt and pepper. Dip the rolled and tied chicken into the flour, then the egg wash and then the seasoned bread crumbs. Heat the butter and olive oil on low heat in an oven-proof skillet.  Brown the chicken rolls slowly on all sides. Once the chicken is brown, add the brandy and flambé by tipping the pan toward the stove flame. Cook until the flames go out. (If you do not have a gas range, ignite the brandy with a lighter.) Place in the pre-heated oven to finish cooking, about 20 minutes.  Prepare your rice pilaf and vegetable while chicken cooks.  Remove the chicken to a cutting board.  Cut the twine with kitchen scissors and remove.  Slice the chicken rolls, plate with the rice and vegetable, garnish with parsley and Enjoy!

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