Chicken Cordon Bleu
INGREDIENTS
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4 chicken breasts skinless and boneless
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4 thin slices prosciutto di Parma
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1/2 pound Gruyere, grated
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1/4 cup all-purpose flour
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Kosher salt and freshly ground black pepper
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1 cup panko bread crumbs
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4 sprigs fresh thyme, leaves only
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1 clove garlic, peeled and finely minced
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2 tablespoons unsalted butter, melted
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2 eggs
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Extra-virgin olive oil
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