There are many version of this, several similar with different names. We grew up eating Chicken Cordon Blue, which is chicken with ham and cheese. The traditional way of cooking this is to saut? it. Because of our desire to reduce fat, we oven bake it, although it is very good not breaded and grilled. The recipe is for 4 breasts, although it is very easy to make for a large crowd. One other note: one breast per person is too much for our appetites. If you slice it prior to serving, you can probably serve at least 6 people with four breasts.

4 chicken breasts, boneless and skinless

4 slices of proscuitto

4-8 sage leaves

4-6 slice provolone (or Fontina, grated)

Salt and pepper to taste

About 1 cup flour (more if needed)

2 eggs mixed with 2 T water

1 cup bread crumbs mixed with 1 cup parmesan cheese, finely grated and 2 T finely minced parsley

Cooking spray

Pound chicken breasts until about 1/8 inch thick. You can do this between 2 sheets of waxed paper or in a large zip lock bag. For each breast, salt and pepper to taste. Place one or two whole sage leaves in the center of the chicken breast. Top with proscuitto and cheese, leaving a border of about 1/2-1" around the edges. Tuck in long ends and roll up length-wise; making sure all of the cheese and proscuitto is covered.

Roll in flour, then in egg, then in mixture of bread crumbs, parmesan and parsley. Place in baking dish that has been sprayed with cooking spray, seam side down. Bake at 400 for 25-30 minutes, until lightly browned or internal temperature is 170. Usually you will get some oozing of cheese. Let cool about 5 minutes before slicing to serve.

Alternatively, after rolling up you can skewer them well to hold them together and brush with olive oil and grill, browning lightly on all sides.

These look beautiful and are great to serve at parties or for guests. You can add a sauce, if you like.

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