Chicken Cordon Bleu

Ingredients

• 0.5 teaspoon pepper black
• 1 large eggs 
• 0.5 cup flour all-purpose
• 1 tablespoon thyme sprigs fresh chopped
• 2  garlic clove minced
• 10 tablespoons gruyere cheese shredded divided
• 1.3 ounces pancetta 
• 0.8 cup panko bread crumbs (Japanese breadcrumbs)
• 0.3 teaspoon salt 
• 24 ounce chicken breast halves boneless skinless
• 1 tablespoon water 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• wire rack
• plastic wrap
• toothpicks

Directions

1. Preheat oven to 35
2. Place chicken between 2 sheets of plastic wrap; pound to 1/4-inch thickness.
3. Sprinkle chicken evenly with pepper and salt.
4. Heat a skillet over medium heat.
5. Add panko; cook 2 minutes or until toasted, stirring often.
6. Remove from heat.
7. Place flour in a dish.
8. Combine 1 tablespoon water and egg in a bowl; lightly beat.
9. Pour egg mixture into a dish.
10. Combine panko, 2 tablespoons cheese, thyme, and garlic in a dish.
11. Working with 1 piece of chicken at a time, dredge in flour. Dip in egg mixture; dredge in panko mixture. Top with 1 pancetta slice and 2 tablespoons cheese.
12. Roll up; secure with a toothpick.
13. Place roll, seam side down, on a wire rack coated with cooking spray.
14. Place rack on a baking sheet. Repeat procedure with remaining ingredients.
15. Bake at 350 for 25 minutes or until chicken is done.