Chicken Cordon Bleu with Pasta

Instructions

1. Heat oven to 375ºF. Place a baking rack on a rimmed baking sheet and set aside.
2. In a medium-sized bowl, whisk together eggs and flour. In a separate bowl, mix together olive oil and panko bread crumbs. Set aside.
3. Lay each chicken breasts on a cutting board. Turn the knife flat and sideways and cut most of the way through the chicken, leaving the thickest, long side uncut. Fold open like a book.
4. Lay plastic wrap or parchment on top of chicken and pound to an even 1/2 inch thick. Brush chicken lightly with a thin coat of Dijon. Place a single layer of ham and Swiss cheese on cut side and roll up tightly. Secure ends with toothpicks.
5. Gently coat each rolled chicken breast in egg mixture then in breadcrumbs. Place on prepared baking rack and roast for 20 to 25 minutes, or until golden brown with an internal temperature of 165ºF.
6. Remove from oven and allow to rest for 5 minutes before cutting. Cut into slices and serve over buttered pasta noodles. Garnish with fresh chopped parsley, lemon zest and Parmesan cheese if desired.
7. Chef's note: also great served with Alfredo sauce on the pasta.