Chicken Cordon Bleu
- 4 skinless, boneless Chicken breasts
- 4 thin slices cooked ham
- 4 thin slices Swiss cheese (grated, plus extra for sprinkling)
- 1 large egg (beaten)
- 1 tsp salt
- ¼ tsp freshly ground Black pepper
- 2 Tbsps butter
- 0.333 cup all-purpose flour
- 4 tomatoes (diced)
- ½ Tbsp freshly chopped thyme
Lay each breast on a cutting board. Cut each breast almost in half horizontally (not all the way through) with a sharp knife, then open it like a book.
Cover with cling film and gently pound each to an even 1cm|1/2" thickness with a meat pounder or rolling pin. Remove the cling film.
Cover each opened breast half with 1 slice of ham and 1 slice of cheese, tucking in any protruding ends. Sprinkle with diced tomato and chopped thyme.
Brush the edges of the chicken with some egg, then fold each breast in half to enclose the filling. Sprinkle with salt and pepper.
Heat the butter in a frying pan.
Brush more egg onto the seam of each breast, then dredge in flour, shaking off the excess.
Cook the chicken for 4-5 minutes on each side until golden and cooked through.
Serve garnished with thyme and lemon wedges.