Andrea's Chicken Cordon Bleu

Ingredients:

* 4 boneless, skinless chicken breasts
* Kosher Salt
* Black Pepper
* 8 thin slices of deli ham
* 16 thin slices of Gruyere or Swiss cheese
* 2 tsp Fresh or 1 tsp dried, crushed Thyme leaves
* garlic powder
* butter
* 1/4 cup flour
* 1 Cup Panko bread crumbs
* 1 tsp olive oil
* 2 eggs
* 2 tsp water

Preheat oven to 350 degrees F. lay chicken between two pieces of plastic wrap and lightly pound from center out with the smooth side of a meat pounder. Don't pound too hard our chicken will tear or form holes. Lay 2 slices of cheese on each breast, followed by about 1 tsp butter and a little garlic powder sprinkled on top, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.

Season the flour with regular salt and pepper; spread out on waxed paper or in a flat dish. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil. The oil will help the crust brown. Beat together the eggs and water, the mixture should be fluid. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs. You can use tooth picks to keep the roulades together. Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through. Cut into pinwheels before serving