Italian Chicken Cordon Bleu

Yummy!!! Easy to make ahead too! Tip: use some toothpicks to close up the chicken...I didn't...melty cheese goo every where!! I love in the boonies so my grocery store didn't have capicola ham. I used salami. It was great. Heck use both kinds of meat if you want! That would be REALLY good!!!

4 large chicken breasts, butterfly cut
6 ounces provolone cheese
2 cloves finely minced garlic
1 1/2 cups, bread, cracker or cornflake crumbs
2 tbsp dried mixed Italian herbs
6 ounces thinly sliced capicola ham
egg wash, 2 eggs + 2 tbsp water whisked together
salt and pepper to season

Lay each butterflied chicken breast flat. Season with salt and pepper on both sides and rub 1/2 clove minced garlic on the inside surface of the meat. Cut the provolone cheese into 4 sticks and wrap each one in 1 1/2 ounces capicola. Place the ham and cheese in the center of the flattened chicken and fold all sides of the breast meat toward the center to overlap. Flip the breast over so that the overlapped edges are on the bottom.

Mix the crumbs with the Italian herbs. Dip the stuffed chicken breast into the egg-wash and then into the seasoned crumbs. Place fold side down on a parchment lined baking sheet and bake in a 350 degree oven for about an hour or until the internal temperature of the breasts reaches 175-185 degrees F on a meat thermometer. 1