Baked Chicken Cordon Bleu

My husband loves chicken cordon bleu, but I HATE frying foods. And, he got a spiral sliced ham from his work for the holidays. The ham is on the sweet side, so I used Fontina cheese, instead of the typical swiss or gruyere. I lightened up the recipe, and baked it instead.

Ingredients:

5 large chicken breasts, butterflied and pounded thin

Ham, about 8 oz or so, cut into matchstick pieces

Fontina Cheese–shredded, about 16 oz

1/2 cup mayonnaise

1/4 cup dijon mustard

2 ciabatta rolls

Olive oil

8 cloves of garlic

1/4 cup parsley

1/4 cup chives

Toothpicks

Preheat your oven to 375 degrees with rack in the top third.

Take your pounded chicken breast and place 5 or 6 pieces of ham on it and put about 1/4 cup of shredded cheese on it.

Roll it up from the narrow end, and secure with 2 toothpicks. Place on a rack over a greased rimmed baking sheet with toothpicks down.

Combine the mayonnaise and mustard..

Brush the tops of the chicken rolls liberally with the mustard mixture.

Combine ciabatta rolls (torn into pieces), olive oil, garlic, parsley and chive in the bowl of food processor with chopping blade. Pulse until thoroughly combined.

Place the crumbs on a plate and invert the chicken rolls into the crumbs and return to baking sheet.